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1 large onion, diced
3 garlic cloves, peeled & crushed
3 1/2 T unsalted butter
2 lbs sweet potatoes or yams, peeled & cut into 1 inch cubes
1-32 oz vegetable broth
2 cinnamon sticks
3 star anise
2 sprigs fresh rosemary
4 tsp quatre-epices
1 tsp sea salt
1/2 tsp cinnamon
3/4 c heavy cream
2 oz pecans, chopped
- Remove the rosemary needles from the sprigs. Mince the needles & pecans in a
food processor until very fine & reserve for later.
- Melt the butter in a large pot then fry garlic and onions over medium heat until the onions are soft.
- Add the yams, cinnamon sticks, star anise, rosemary branches and the stock. Bring to a boil then reduce heat & simmer covered for 20 minutes or until the yams are soft.
- Remove the pot from the heat and discard the cinnamon sticks, star anise,& rosemary sprigs.
- In a food processor, purée the soup in batches until smooth. Return the puréed soup to the pot, add the remaining spices and cream, and heat just to the boiling point.
- Reduce the heat to low & simmer for 5 minutes. Remove from heat then taste and
adjust the seasonings, if necessary. If the soup is too thick, add a bit of cream or stock.
- To serve, garnish with the reserved rosemary and pecans.
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