Creamy Smoked Sweet Potato Soup

Ingredients

• 4 extra-large sweet potatoes (about 5 pounds)
• 4 cups seafood stock
• 2 cups heavy whipping cream
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pound fresh jumbo lump crabmeat, picked free of shells
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon crushed red pepper
• 2 tablespoons unsalted butter, melted
• 1 tablespoon thinly sliced chives

Preparation

1. Prepare smoker to 200°F.
2. Smoke sweet potatoes 2 1/2–3 hours. Let cool, and peel.(optional for the smoke)
3. In large Dutch oven, combine sweet potatoes, stock and cream. Blend on high speed with an immersion blender until smooth.
4. Heat over medium heat, and add 1/2 teaspoon salt, then cinnamon and nutmeg. Strain mixture through fine-mesh sieve into large bowl; discard solids.
5. In medium bowl, combine crab, lemon juice, red pepper, remaining salt, butter and chives.
6. Divide soup among bowls and top with crab mixture.

Serves

6-8

Description
Courtesy of Samantha Foglesong, New Orleans, La.

Source

Louisiana Sweet Potato Commission

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