Sweet Potato Peanut Soup with Ham Croutons
Chicken broth provides a flavorful addition to this sweet potato and peanut soup topped with ham for a delicious dinner.
1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
3/4 cup chopped celery
2 cloves garlic, finely chopped
6 cups chicken broth (from two 32-ounce cartons)
3 large sweet potatoes (about 3 pound), peeled, coarsely chopped
1 tablespoon chopped fresh rosemary leaves
2 cups cubed cooked ham
2/3 cup creamy peanut butter
1 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
fresh rosemary sprigs, if desired
In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook onion, celery and garlic in butter 10 minutes, stirring occasionally, until tender. Add broth, sweet potatoes and chopped rosemary. Heat to boiling; reduce heat. Cover; simmer 25 minutes or until potatoes are very tender. Remove from heat; cool 15 minutes.
Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add ham; cook until browned and crisp on all sides. Drain on paper towels; cover to keep warm.
In blender or food processor, place one-third of the potato mixture. Cover; blend on medium speed until smooth. Pour into large bowl. Repeat twice with remaining potato mixture. Return pureed mixture to Dutch oven; stir in peanut butter. Cook over medium-low heat, stirring often, until soup is smooth. Stir in whipping cream, salt and pepper; cook until thoroughly heated. Top individual servings with ham. Garnish with rosemary sprigs.
Preparation Time: 40 minutes
Total Time: 1 hour 20 minutes
Amount per serving: Calories 344, Total Fat 22 g (Saturated Fat 10 g), Sodium 831 mg; Total Carbohydrate 29 g (Dietary Fiber 5 g), Protein 11 g; Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 High-Fat Meat; 3 Fat; Carbohydrate Choices: 2
Recipe Courtesy Of