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)
- Melt the butter in a
large stock pot over medium-high heat. Add the leeks and sauté until soft
and transparent
- Add the stock, wine,
and sweet potatoes. Heat to boiling. Reduce heat and simmer until
the potatoes are tender, about 15 minutes.
- Stir in the lime
zest and juice, milk and cream. Season to taste with salt and pepper.
- Puree the soup in
batches in a blender until very smooth.
- 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
- Preaheat the over to
350 F
- 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.
- 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.
- 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
