Receta Creamy Brie Sweet Potato Pecan Pie Soup
Creamy Brie Sweet Potato Pecan Pie Soup
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6
A creamy sweet potato pie with flavours inspired by sweet potato pie with a pecan crust!
ingredients
- For the creamy brie sweet potato pie soup:
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic
- 2 cups chicken broth or vegetable broth
- 2 cups apple cider
- 2 pounds sweet potato, peeled and diced
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- 8 ounces brie, sliced
- salt and pepper to taste
- For the pecan crumble:
- 6 tablespoons unsalted butter
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup old fashioned rolled oats
- 1 cup pecans, coarsely chopped
directions
For the creamy brie sweet potato pie soup:
Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
Add the broth, cider and sweet potatoes, bring to a boil, reduce the heat and simmer until the sweet potatoes are tender, about 20 minutes.
Add the vanilla, maple syrup, and brie and cook until the cheese has melted, about 5 minutes.
Puree the soup in a blender and optionally strain andy bits of brie rind that may remain before seasoning with salt and pepper before enjoying!
For the pecan crumble:
Pulse the butter, flour, sugar, salt and cinnamon in a food processor until grainy.
Mix in the rolled oats and nuts with your hands until they clump up before spreading in a single layer on a baking sheet.
Bake in a preheated 375F/190C oven until lightly golden brown, about 10-20 minutes, mixing every 5-10 minutes, mixing every 5 minutes.
Nutrition Facts: Calories 666, Fat 38g (Saturated 15g, Trans 0.3g), Cholesterol 68mg, Sodium 438mg, Carbs 68g (Fiber 8g, Sugars 26g), Protein 14g
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