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It’s almost officially October, which means we are fully invested in the fall season and all of its tasty treats. One of the most quintessentially autumn eats, however, is soup. With a chill in the air and a longing for all things cozy, boiling up a hearty bowl of soup for dinner is one of the most comforting ways to enjoy your evening in the Hudson Valley. An abundance of squash and warming spices this time of year makes it easy to indulge in butternut bisques and pumpkin potages, but this sweet potato and peanut soup is at the top of the soup hierarchy this fall.
This recipe appears in The Culinary Institute of America’s The New Book of Soups. As one of the world’s leading culinary schools, The Culinary Institute of America (CIA) is one whose judgment we absolutely trust. Moreover, the institute’s nearby New York location in Hyde Park makes it even easier to be a fan of this Hudson Valley-based recipe. Since its opening in 1972, the CIA in Hyde Park has been home to many innovative culinary breakthroughs, gourmet bites, and creative recipes like this fall soup.
Leave it to the experts to combine sweet potatoes and peanuts, but we assure you this combination of ingredients lends itself to the perfect autumn meal. While the recipe calls for chicken broth, feel free to swap this ingredient for veggie broth to cook up a vegetarian-friendly version of the hearty dish. Also, save yourself the trouble of using a hand-mixer by making the whipped cream topping in a blender instead. If you find yourself in Hyde Park this season, plan ahead and get yourself a reservation at one of The Culinary Institute of America’s onsite restaurants for the chance to try this or one of the institute’s many other gourmet soups.
Sweet Potato and Peanut Soup
Course: DinnerCuisine: American8
servings10
minutes40
minutes50
minutesCrafted by The Culinary Institute of America, this sweet potato and peanut soup is a true fall comfort food.
Ingredients
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3 tbs butter
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½ cup chopped celery
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1¼ cups chopped onion
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1 garlic clove, minced
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¾ cup chopped leek (white and light green parts)
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3 cups sliced sweet potatoes (peeled)
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1 qt chicken broth
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3 tbs creamy peanut butter
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¼ cinnamon stick
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¾ cup peanuts
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1¼ cups heavy cream
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Salt to taste
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2 tbs molasses
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Freshly grated nutmeg to taste
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Chopped peanuts for garnish
Directions
- Preheat oven to 325°F. Melt butter in a soup pot over medium heat. Add celery, onion, garlic, and leek. Stir to coat evenly with butter. Cook, stirring frequently, until the vegetables are softened, 4 to 6 minutes.
- Add sweet potatoes, broth, peanut butter, and cinnamon stick. Bring to a simmer and cook until potatoes are fully tender, about 25 minutes.
- Meanwhile, spread peanuts in a single layer in a pie pan. Toast in oven until light brown, 3 to 5 minutes. Let the peanuts cool, chop coarsely, and set aside.
- Remove and discard cinnamon stick. Purée the soup and strain it. Return soup to soup pot and place over low heat. Add ½ cup of the cream. Season to taste with salt. Keep warm but do not boil.
- Combine the remaining ¾ cup cream with the molasses, nutmeg, and a pinch of salt. Whip until stiff peaks form. Serve the soup in heated bowls, garnished with the whipped cream and chopped peanuts.
Notes
- When the nuts are in the oven, shake the pan occasionally and watch carefully, as they can burn quickly.
Related: 6 Delicious Ways to Use Leftover Hudson Valley Apples
