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Sweet Potato Soup with Walnut Pesto

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Sweet Potato Soup with Walnut Pesto is the perfect soup to welcome fall.

Ingredients

  • FOR THE SOUP:
  • 2 whole Medium Sized Leeks (2 Cups Chopped)
  • 2 Tablespoons Olive Oil
  • 28 ounces, fluid (or Thereabouts) Chicken Broth
  • 1 cup Water
  • 3 whole Small-medium Sweet Potatoes (2 1/2 Cups Cubed)
  • 2 whole 15.5 Oz. Cans Cannellini, Or Great Northern Beans (not Drained)
  • ⅛ teaspoons Salt
  • ¼ teaspoons Ground Pepper
  • 1 bunch Kale Or Swiss Chard (4 Cups Chopped)
  • 1 whole Lemon (juice From 1 Lemon)
  • _____
  • FOR THE PESTO:
  • 2 cloves Garlic, Peeled
  • ⅓ cups Walnuts, Chopped
  • 12 leaves Fresh Sage, Small-medium Size
  • 2 cups Fresh Basil Leaves, Lightly Packed
  • 4 Tablespoons Walnut Oil (olive Oil May Be Substituted)
  • ¾ cups Asiago Cheese, Grated/shredded
  • Salt To Taste

Preparation

Preparation instructions for soup:

Begin by slicing the leeks and sautéing them in olive oil in stock pot until tender. Add the chicken broth and water, and bring to a simmer.

Chop the sweet potato in about 1/2-1″ cubes, then add to the pot, along with the beans (and bean juice— don’t drain beans), salt and pepper. Cook an additional 10 minutes or so, until the potatoes are just tender, but not mushy.

Rough chop the kale and toss it in. Cook for about 3 minutes or until wilted. Turn off heat and squeeze in the juice from one lemon.

Preparation instructions for pesto:

(The pesto can be made ahead and refrigerated, but it’s simple enough to put together while the soup is simmering.)

Begin by chopping the garlic and nuts in a food processor (see note below). Make sure they’re finely processed.

Follow the garlic and nuts with the sage, basil, and salt, adding oil a little at a time when needed.

Add the cheese and blend well.

Note: Remember to scrape down the sides of the food processor bowl after each ingredient addition.

One Comment

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mamacancook on 10.18.2010

OMG! That is my bowl! I haven’t seen one like it since Germany! The Soup looks delish too!

One Review

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wyomingcook on 11.3.2010

I actually didn’t make the pesto to go with this because I didn’t have the time. Although I’m sure the pesto would be delicious, it is great without it! The soup was delicious by itself, and even my meat-eating husband found it to be an acceptable meal. I substituted cubed butternut squash for part of the sweet potatoes, and we sprinkled Parmesan on top.

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