The Sweet Magnolias Cookbook (8 page)

Note: Pair this hearty and healthy soup with a piece of cornbread or a warm yeast roll and butter. A crisp garden salad is the ideal accompaniment.

1 cup finely diced Vidalia onion (or other sweet yellow onion)

1 cup finely diced celery

¾ cup (1½ sticks) butter

¾ cup all-purpose flour

6 cups chicken stock

2 (10-ounce) bottles clam juice

½ teaspoon ground mace

1 tablespoon OLD BAY Seasoning

1 teaspoon white pepper

2 cups heavy whipping cream

2 tablespoons dry sherry

2 tablespoons cognac (or brandy)

1 pound fresh lump crabmeat, picked through

1 tablespoon crab roe (optional)
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In a large saucepan or small Dutch oven, sauté onion and celery in butter over medium-high heat, cooking until vegetables are tender.

Add flour, and cook 2–3 minutes, stirring constantly.

While whisking, pour in chicken stock and clam juice. Season soup with mace, OLD BAY Seasoning and white pepper.

Lower heat to simmer, and cook at least 15 minutes.

Stir in cream, sherry and cognac. Heat through for about 5 minutes.

Add crabmeat and roe. Stir gently but thoroughly to blend—you don't want to break up that beautiful crabmeat.

¼ cup butter

½ cup chopped onion

½ cup chopped celery

6 cups peeled, coarsely grated sweet potato (about 2 pounds)

8 cups chicken stock or broth

1 cup smooth peanut butter

Salt and freshly ground black pepper to taste

GARNISH (OPTIONAL)

Chopped roasted, salted peanuts

In a large soup pot, melt butter over medium heat. Add onion, celery and sweet potatoes. Sauté until onion and celery are soft but not browned, about 5 minutes.

Add stock or broth, and bring to a boil.

Reduce heat to low. Cover, and simmer until sweet potatoes are very tender, about 30 minutes.

Remove from heat, and let cool slightly.

Working in batches, puree in a blender or food processor.

Return to saucepan, and whisk in peanut butter until mixture is smooth and heated through; do not boil.

Season to taste with salt and pepper. Ladle into soup bowls, and garnish with chopped peanuts.