Sweet Potato Soup with Spicy Pecans and Chantilly Chives

Ingredients:

• 1 tablespoon Louisiana hot sauce
• 1 tbsp Worcestershire sauce
• 0.5 tsp ground black pepper
• 1 cup large pecan pieces
• 110 g (0.5 cup) unsalted butter
• 1 large onion, coarsely chopped (about 1 cup)
• 4 cloves garlic, crushed
• 5 1/4 cups Swanson chicken broth (classic, natural, or organic)
• 2 bay leaves
• 2 large sweet potatoes, peeled and diced (about 4 cups)
• 1.5 cups heavy cream
• 3 tablespoons thinly sliced ​​fresh chives

Preparation:

1. Combine hot sauce, Worcestershire sauce, and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the nuts in a single layer on a baking sheet. Bake at 250°F (120°C) for 15 minutes or until golden brown. Let cool.
2. In a 6-quart saucepan, melt the butter over medium heat. Add the onion and garlic and cook until the onion is soft.
3. Add the broth, bay leaf, remaining black pepper, and sweet potato. Bring to a boil. Cover and simmer for 10 minutes or until the sweet potato is tender. Add 1 cup of cream and heat through. Discard the bay leaves.
4. Pour a third of the soup into a blender or food processor. Cover and blend until smooth. Repeat with the remaining soup. Return to the pan and heat through. Season with salt and pepper to taste.
5. Serve the Chantilly soup, sprinkled with nuts.
   
   Chantilly with chives:
   In a medium bowl, beat the remaining heavy cream with a mixer on high speed until stiff peaks form. Gently fold in the chives.