Roasted Pecan and Sweet Potato Soup
Here's an enticing recipe that comes to you from one of our busiest customers (he and his wife have twin toddler boys!), yet he still thought of sharing this yummy soup! (Many thanks, Pa). This soup would be a great accompaniment to any dinner, or one of my favorite meals, fish and greens. And don't forget to buy Stanley's locally grown, certified organic Beauregard sweet potatoes to use in this delicious, nutritious soup.

Roasted Pecan and Sweet Potato Soup
1-2 Tbs. cooking oil (olive or canola)
1 cup pecans, halved
1 sweet onion, chopped
1 -2 inner stalk celery, chopped
2-3 cloves garlic, minced
1 lb sweet potatoes, peeled and chopped
1 lg apple (peeled, cored, chopped) - try pink lady or honeycrisp
2 cups apple cider (plus extra for thinning, if needed)
2 cups water
1 rosemary sprig (about 6")
salt and pepper

Heat oil in soup pot over medium-low heat. When hot, add pecans and cook, stirring frequently - be careful not to burn! This takes only 2-3 minutes.
Scoop pecans out onto a paper towel, and salt. YUM! Be careful not to eat them all before you even get the soup made, which was a problem in my kitchen.
Now, add to the pot of fragrant pecan-infused oil: onion, celery, and garlic. Cook about 5 minutes, stirring occasionally, until softened. Add sweet potatoes and apple. Sautee a few minutes more, just for good flavor, then add cider, water, salt and pepper to taste.

Return to a boil, reduce to low, and cook partially covered, about 10 min. Then add rosemary sprig, and cook for about 15-20 more minutes, until potatoes are soft. Remove rosemary, and puree soup. (Hint: if you don't have a sprig, loose is fine). Add soup back to pot (if you removed it) and reheat if necessary. Add more cider if too thick (mine was not too thick). Now garnish each bowl with those yummy pecans and enjoy! love, Wendy.