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
Sweet Potato Vichyssoise withPeanut Noshes
6 tablespoons unsalted butter
4 leeks (white part only) wellrinsed, dried and sliced
6 cups Berta's chicken stock orcanned chicken broth
1 1/2 cups dry white wine
3 large sweet potatoes, peeledand chopped
Grated zest and juice of onelime
1 cup milk
1 cup heavy or whipping cream
Salt and freshly ground blackpepper to taste
Peanut noshes or thin lime slices(garnish)
- Melt the butter in alarge stock pot over medium-high heat. Add the leeks and sauté until softand transparent
- Add the stock, wine,and sweet potatoes. Heat to boiling. Reduce heat and simmer untilthe potatoes are tender, about 15 minutes.
- Stir in the limezest and juice, milk and cream. Season to taste with salt and pepper.
- Puree the soup inbatches in a blender until very smooth.
- If you are servingthe soup hot, gently heat it and serve it with peanut noshes. If you areserving the soup cold, refrigerate it for several hours and serve it garnishedwith lime slices.
18 slices Pepperidge Farmsandwich or other firm white bread
1 1/2 cups chunky peanut butter
1/3 cup vegetable oil
- Preaheat the over to350 F
- Trim the crusts from12 slices of the bread and cut the trimmed bread into 1/2-inch squares. Place the squares flat on a baking sheet and bake just until lightly browned.
- Place the trimmedcrusts and the remaining 6 slices of bread on another baking sheet and bakeuntil golden. Process in a blender or food processor fitted with a steelblade to fine crumbs. Remove to a shallow bowl.
- Heat the peanutbutter and oil in a small saucepan until blended and warm. Dip thetoasted bread squares completely into the peanut mixture and then coat with thebread crumbs. Let the bread dry flat on the baking sheet. Store inan airtight container.