Servings: 6–8
Courtesy of Samantha Foglesong, New Orleans, La.
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
Prepare smoker to 200°F.
Smoke sweet potatoes 2 1/2–3 hours. Let cool, and peel.
In large Dutch oven, combine sweet potatoes, stock and cream. Blend on high speed with an immersion blender until smooth.
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.
In medium bowl, combine crab, lemon juice, red pepper, remaining salt, butter and chives.
Divide soup among bowls and top with crab mixture.