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sweet potato soup with rosemary and pecans

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
  1. Remove the rosemary needles from the sprigs. Mince the needles & pecans in a food processor until very fine & reserve for later.
  2. Melt the butter in a large pot then fry garlic and onions over medium heat until the onions are soft.
  3. 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.
  4. Remove the pot from the heat and discard the cinnamon sticks, star anise,& rosemary sprigs.
  5. 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.
  6. 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.
  7. To serve, garnish with the reserved rosemary and pecans.

Recipe by Zamouri Spices www.zamourispices.com