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Creamy Smoked Sweet Potato Soup

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.