Something New for a New Year

One of my favorite things is to tell someone else something new that I've learned.  I was born to be a teacher and even though I don't do it professionally anymore, I can't help but share new things with other people.  I enjoy cooking and trying new recipes and techniques so why not combine the two.  So this blog will be about the new things I discover as I cook my way through 2011.  I'm new to blogging but that is exciting too.  Something new for me to learn.

I've already discovered some great recipes, even though the year is still fairly new.  But I'm going to start with the soup I made for supper last night.  Sweet Potato-Peanut Soup with Ham Croutons.  I found the recipe in the 2002 Christmas with Southern Living.  I had some spiral sliced ham that I needed to use up and I was intrigued by the combination of sweet potatoes and peanut butter.  The soup wasn't hard to make and the result was delicious.  The ham croutons were a good addition to the soup too.  It was really rich and thick and the color was beautiful.  Here's the recipe.  I just made half of the recipe.  I'm just cooking for two these days.  Half of the recipe made enough for us to eat it twice.

Sweet Potato-Peanut Soup with Ham Croutons
1/4 cup butter
1 medium onion, chopped
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups chicken broth
3 large sweet potatoes, peeled and coarsely chopped (about 3 pounds)
1 tablespoon chopped fresh rosemary (I used dried rosemary 1 teaspoon)
2 cups cubed ham
2/3 cup creamy peanut butter
1 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon black pepper
Melt butter in a Dutch oven over medium heat; add onion, celery, and garlic, and saute 10 minutes or until tender.  Add broth, potato, and chopped rosemary.  Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is very tender.

Meanwhile, heat a large nonstick skillet over medium-high heat.  Add ham, and cook until browned and crisp on all sides.  Drain on paper towels.

Process potato mixture, in batches, in a food processor or blender until smooth. (I used my immersion blender.)  Return mixture to Dutch oven; stir in peanut butter.  Cook over medium-low heat until soup is smooth, stirring often.  Stir in whipping cream, salt, and pepper; cook until thoroughly heated.  Ladle into bowls and top with ham croutons. Yield:  10 cups