Sweet Potato Peanut Soup With Ham Croutons Recipes

SWEET POTATO-PEANUT SOUP WITH HAM CROUTONS

Steps:

• 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.

ROASTED SWEET POTATO SOUP WITH HAM HOCKS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the sweet potatoes in a single layer on a baking sheet. Place in the center of the oven and bake until fully cooked, 1 to 1 1/2 hours. To check for doneness, pierce one with the tip of a small knife; it should slide in and out easily. Set the potatoes aside until cool enough to handle.
• Meanwhile, place the chicken stock, ham hock and 1 cup water in a medium pot and bring to a boil. Reduce the heat to medium-low and simmer, adding more water if the liquid runs low, until the tough skin of the ham hock softens, 30 to 45 minutes. Remove the ham hock and transfer to a flat surface. Peel away or use a knife to cut off the tough skin. Discard the skin and cut the meat beneath it into smaller pieces. Put the meat back into the stock and simmer gently over low heat so the meat flakes and flavors the liquid. You want to end up with 1 to 1 1/2 cups meaty, flavorful liquid. Keep warm.
• In a small saucepan, melt the butter over medium heat until it turns a light brown color, 2 to 3 minutes. Remove from the heat and immediately stir in the brown sugar, cinnamon, orange zest and juice and stir to combine. Set aside.
• Peel the sweet potatoes and break the flesh into chunks; put the chunks into a large pot. Add the coconut milk and 1 cup water and simmer over medium heat, 5 to 8 minutes. Puree the soup with an immersion blender or in small batches in a blender. Return the soup to the pot and stir in the brown butter and ham and liquid. Taste for seasoning. If the soup needs more flavor, add salt, pepper, a pinch of brown sugar or more orange zest.

SWEET POTATO SOUP

Steps:

• In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

HAM AND SWEET POTATO SOUP

Steps:

• Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
• Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
• Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
• Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
• Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

SWEET POTATO AND PEANUT SOUP

Steps:

• Heat oil, and saute onions in a heavy-based stockpot.
• Add garlic and cumin, and stir-fry 30 seconds over medium heat.
• Add chopped sweet potato, cover and cook for 10 minutes over low heat, stirring occasionally to prevent sticking.
• Add chicken stock, bring to boil, then reduce heat and simmer for 10 minutes.
• Add peanut butter and chili sauce, and mix into the soup thoroughly.
• Simmer uncovered for 20 to 30 minutes, stirring occasionally, until vegetables are tender.
• Puree with a hand-held blender, such as a Bamix, until the sweet potato is almost smooth.
• Serve immediately, garnished with chopped peanuts and chives or cilantro.

SWEET POTATO-PEANUT SOUP

Steps:

• Heat two TBL oil in a large saucepan over medium heat.
• Add chopped onion; season with pepper and salt.
• Cook onion until tender (8-10 minutes).
• Stir in garlic and ginger; cook one more minute.
• Add cumin, cayenne, and cinnamon; stir until blended.
• Add the sweet potatoes into the pot.
• Stir in the crushed tomatoes, creamy peanut butter, and water.
• Add cilantro and crushed peanuts.
• Bring to a boil, then reduce and simmer, covered, until sweet potatoes are tender (about 25 minutes).
• Add more salt or pepper, to taste.