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Sweet Potato Peanut Soup With Ham Croutons

Southern.Crockpot's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Medium, chopped
  Chopped celery 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), chopped
  Chicken broth 6 Cup (96 tbs)
  Sweet potatoes 3 Large, peeled and coarsely chopped to make about 3 pounds
  Chopped fresh rosemary 1 Tablespoon
  Cubed cooked ham 2 Cup (32 tbs)
  Creamy peanut butter 2⁄3 Cup (10.67 tbs)
  Whipping cream 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
Directions

Melt butter in a Dutch oven over medium heat; add onion, celery, and garlic, and saute 10 minutes or until tender.
Add broth, potato, and chopped rosemary.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is very tender.
Meanwhile, heat a large nonstick skillet over medium-high heat.
Add ham, and cook until browned and crisp on all sides.
Drain on paper towels.
Process potato mixture, in batches, in a food processor or blender until smooth.
Return potato mixture to Dutch oven; stir in peanut butter.
Cook over medium-low heat until soup is smooth, stirring often.
Stir in whipping cream, salt, and pepper; cook until thoroughly heated.
To serve, ladle soup into individual bowls.
Top each serving with ham.
Garnish, if desired.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Occasion: 
Christmas
Ingredient: 
Ham
Preparation Time: 
5 Minutes

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