Sweet Potato and Crab Soup: Difference between revisions
From McGough's Recipes
(Created page with "500px|thumb|right Prep: 15 min. Cook: 35 min. === '''Ingredients''' === *4 tablespoons butter, divided *2 medium leeks (white portion...") |
mNo edit summary |
||
Line 24: | Line 24: | ||
[https://www.tasteofhome.com/recipes/sweet-potato-and-crab-soup/ Link to recipe] | [https://www.tasteofhome.com/recipes/sweet-potato-and-crab-soup/ Link to recipe] | ||
[[category:new]] | [[category:new]][[category:Taste Of Home]] |
Revision as of 02:11, 9 February 2019
Prep: 15 min. Cook: 35 min.
Ingredients
- 4 tablespoons butter, divided
- 2 medium leeks (white portion only), finely chopped
- 3 garlic cloves, minced
- 4 cups cubed peeled sweet potatoes (about 1-1/2 pounds)
- 1 teaspoon salt, divided
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 5 cups vegetable stock
- 2 cups heavy whipping cream
- 4 teaspoons fresh thyme leaves, divided
- 12 ounces lump crabmeat, drained
- Croutons, optional
Directions
- In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes.
- Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes.
- Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan.
- Stir in cream and 2 teaspoons thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- Meanwhile, in a large skillet, melt remaining butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine.
- Top servings with crab mixture and, if desired, croutons.