Southern Sweet Potato Soup

Ingredients

• 2 tablespoons butter 
• 1 rib celery chopped
• 2 cups chicken broth 
• 1 stick cinnamon (1 1/4-inch)
• 2 servings garnishes: dry-roasted peanuts fresh chopped
• 1  garlic clove minced
• 1 pinch ground nutmeg 
• 2 teaspoons blackstrap molasses 
• 1 medium onion chopped
• 1.5 tablespoons peanut butter 
• 0.3 teaspoon salt 
• 1 pinch salt 
• 1 large sweet potatoes and into peeled sliced
• 0.3 cup whipping cream 
• 1.5 cups whipping cream 

Equipment

• food processor
• sauce pan
• blender
• dutch oven

Directions

1. Melt butter in a large saucepan over medium heat; add onion and celery, and saut 10 minutes or until tender.
2. Add garlic, and saut 1 minute.
3. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender.
4. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth.
5. Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.
6. Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form.
7. Serve with soup, and garnish, if desired.
8. * 1 1/2 cups fat-free half-and-half may be sustituted for 1 1/2 cups whipping cream.