Sweet Potato Peanut Soup With Ham Croutons
|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)|
|Freshly ground pepper||1⁄4 Teaspoon|
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.