Sweet Potato Vichyssoise 
Follow
>
Ingredints:
8 tablespoons butter, divided
4 leeks, white and light green parts only, cleaned and sliced
1 large sweet onion, chopped
1/4 to 1/2 teaspoon cayenne pepper
1 pound sweet potatoes, peeled and thinly sliced
1/2 pound russet potatoes, peeled and thinly sliced
6 cups chicken broth
2 cups water
1 teaspoon salt
freshly ground pepper
1 cup heave cream
1/2 pound fresh crab meat
1/2 teaspoon paprika
Continue reading
Direction:
Melt 7 tablespoons butter in a large soup kettle. Add leeks and onions and cook over medium-low heat until soft, being careful not to brown them. Add cayenne pepper and stir to incorporate evenly. Add the potatoes, broth and water. Bring to a boil and then reduce to simmer. Cook the soup for 20-25 minutes, or until potatoes are soft. Season with salt and pepper. Purée in a blender in batches and pour into a large bowl through a fine mesh sieve. Stir in cream and chill. (If serving hot, reheat after adding cream.) Before serving, melt remaining tablespoon butter and sauté crab briefly with paprika. Serve soup in shallow bowls with about 1 ounce of crab meat mounted in the center of each plate. Serves 8.
Related Posts
Loaded potato skins
Loaded chicken & potato skillet
Potato Gnocchi
Creamy chicken veggie soup
Summer pasta salad
Broccoli Cheese Soup: Panera Bread Copycat Recipe
Tagged: potato, sweet potato, sweet potato vichyssoise, vichyssoise