Gingered sweet potato bisque

6 Servings

Ingredients

QuantityIngredient
4mediumsSweet potatoes; cooked, peeled & mashed
5cupsChicken soup stock (see recipe) or chicken broth
2mediumsYellow onions; chopped fine
2Stalks celery; chopped fine
1Clove garlic; crushed
2tablespoonsOlive oil
2teaspoonsGrated fresh ginger
1cupWhipping cream or Half-&-Half
¼cupDry sherry
Salt & white pepper to taste
Fresh chives; chopped, for garnish

Directions

SERVES 6

This one is rich enough to be served as a whole meal or as a first course. I am glad to see that more Americans are beginning really to enjoy the flavor of freshly grated ginger.

Boil the sweet potatoes until a table knife can be inserted easily. Peel and either pur‚e in a food processor or mash by hand with 1 cup of the chicken stock.

Saut‚ the onions, celery, and garlic in the olive oil in a 4-quart pot.

When the vegetables are tender, add the remaining stock, sweet potatoes, and ginger. Bring to a boil and simmer ½ hour, stirring often so that the mixture will be smooth. Then add the cream and sherry, and season with salt and white pepper. Heat, sprinkle on chives, and serve at once.

NOTE: If soup is too thick for your taste, you can add more stock, milk, or cream. Check for seasoning if you do this.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .