SR Creamy Smoked Sweet Potato Soup

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

Servings: 6 to 8