Makes 8 Servings
- 3 tablespoons butter
- 1/2 cup chopped celery
- 1 1/4 cups chopped onion
- 1 garlic clove, minced
- 3/4 cup chopped leek (white and light green parts)
- 3 cups sliced sweet potatoes (peeled)
- 1-quart chicken broth
- 3 tablespoons creamy peanut butter
- 1/4 cinnamon stick
- 3/4 cup peanuts
- 1 1/2 cups heavy cream
- Salt to taste
- 2 1/2 tablespoons molasses
- Freshly grated nutmeg to taste
- Preheat the oven to 325°F. Melt the butter in a soup pot over medium heat. Add the celery, onion, garlic and leek. Stir to coat evenly with butter. Cook, stirring frequently, until the vegetables are softened, 4 to 6 minutes.
- Add the sweet potatoes, broth, peanut butter, and cinnamon stick. Bring to a simmer and cook until the potatoes are fully tender, about 25 minutes.
- Meanwhile, spread the peanuts in a single layer in a pie pan. Toast the peanuts in the oven until light brown, 3 to 5 minutes. Shake the pan occasionally and watch carefully, as nuts can burn quickly. Let the peanuts cool, chop coarsely and set aside.
- Remove and discard the cinnamon stick. Transfer the mixture to the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds. Return the soup to the soup pot and place over low heat. Add 1/2 cup of the cream. Season to taste with salt. Keep warm but do not boil.
- Place remaining 1 cup heavy cream, molasses, nutmeg, and a pinch of salt into the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 3–5 seconds or until mixture stops circulating. Do not over mix. Serve the soup in heated bowls, garnished with the whipped cream and chopped peanuts.