Sweet Potato Soup from The Weeknight Cook by Brigit Binns

Name: Sweet Potato Soup from The Weeknight Cook by Brigit Binns
Ingredients: Salt; freshly ground pepper; Pecans, ¼ cup (1 oz/30 g), toasted and chopped (optional); Chicken or vegetable broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased; Leek, 1, white part only, halved, rinsed, and thinly sliced; Sweet potatoes, 2 large, peeled and cut into 2-inch (5-cm) pieces; Unsalted butter, 1 tablespoon; Celery, 2 stalks, chopped

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Sauté the vegetables In a large saucepan over medium heat, melt the butter. Add the celery and leek and sauté until the leek is translucent, about 3 minutes. Add the sweet potatoes and broth,...

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Cooking tools:

Saucepan
Stove
Chef's knife
Cutting board

Ingredients

Salt
freshly ground pepper
Pecans, ¼ cup (1 oz/30 g), toasted and chopped (optional)
Chicken or vegetable broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased
Leek, 1, white part only, halved, rinsed, and thinly sliced
Sweet potatoes, 2 large, peeled and cut into 2-inch (5-cm) pieces
Unsalted butter, 1 tablespoon
Celery, 2 stalks, chopped