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The Empress of Little Rock

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Sharon Welch-Blair of The Empress of Little Rock stopped by to cook for us... it was delicious!

The Empress of Little Rock
A historic Victorian bed & breakfast
2120 s. Louisiana
Quapaw Quarter Historic District
Little Rock

 


Sweet Potato Vichyssoise with Peanut Noshes

6 tablespoons unsalted butter

4 leeks (white part only) well rinsed, dried and sliced

6 cups Berta's chicken stock or canned chicken broth

1 ½ cups dry white wine

3 large sweet potatoes, peeled and chopped

Grated zest and juice of one lime

1 cup milk

1 cup heavy or whipping cream

Salt and freshly ground black pepper to taste

Peanut noshes or thin lime slices (garnish)

 

  1. Melt the butter in a large stock pot over medium-high heat.  Add the leeks and sauté until soft and transparent
  2. Add the stock, wine, and sweet potatoes.  Heat to boiling.  Reduce heat and simmer until the potatoes are tender, about 15 minutes.
  3. Stir in the lime zest and juice, milk and cream.  Season to taste with salt and pepper.
  4. Puree the soup in batches in a blender until very smooth.
  5. If you are serving the soup hot, gently heat it and serve it with peanut noshes.  If you are serving the soup cold, refrigerate it for several hours and serve it garnished with lime slices.

6 portions

 

 

 

 

Peanut Noshes

18 slices Pepperidge Farm sandwich or other firm white bread

1 ½ cups chunky peanut butter

1/3 cup vegetable oil

 

  1. Preaheat the over to 350 F
  2. Trim the crusts from 12 slices of the bread and cut the trimmed bread into ½-inch squares.  Place the squares flat on a baking sheet and bake just until lightly browned.
  3. Place the trimmed crusts and the remaining 6 slices of bread on another baking sheet and bake until golden.  Process in a blender or food processor fitted with a steel blade to fine crumbs.  Remove to a shallow bowl.
  4. Heat the peanut butter and oil in a small saucepan until blended and warm.  Dip the toasted bread squares completely into the peanut mixture and then coat with the bread crumbs.  Let the bread dry flat on the baking sheet.  Store in an airtight container.

About 8 dozen

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