Creamy Smoked Sweet Potato Soup
4 extra-large sweet potatoes (about 5 pounds)
4 cups seafood stock
2 cups heavy whipping cream
¾ teaspoon kosher salt, divided
½ teaspoon ground cinnamon
¼ 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
1. Prepare a smoker to 200°.
2. Smoke sweet potatoes 2½ to 3 hours. Let cool, and peel. In a large Dutch oven, combine sweet potatoes, stock, and cream. With an immersion blender, blend on high speed until smooth. Heat over medium heat, and add ½ teaspoon salt, cinnamon, and nutmeg. Strain mixture through a
fine-mesh sieve into a large bowl; discard solids.
3. In a medium bowl, combine crab, lemon juice, red pepper, remaining ¼ teaspoon salt, butter, and chives. Divide soup among bowls and top with crabmeat mixture.
Credits: Samantha Foglesong