Yield: 6 Servings
|-JUDI M. PHELPS|
|¼ cup||Shallots; chopped|
|½ medium||Onion; diced|
|2||Stalks celery; sliced|
|6 cups||Homemade chicken stock|
|1½ pounds||Sweet potatoes; peeled and diced into 1-inch pieces|
|1 cup||Half and half|
|3 tablespoons||Dry sherry|
|White pepper to taste|
|½ cup||Walnuts; chopped finely|
Melt butter in a large saucepan. Add the shallots, onion, and celery; cook over low heat about 6 minutes (keep stirring). Add chicken stock, nutmeg, and sweet potatoes. Bring mixture to a boil, lower the heat, and simmer for about 30 minutes. When the potatoes seem tender, put the mixture into a food processor or blender and mix until smooth. Put mixture into a saucepan and add the half and half and sherry. Stir to mix and smooth out. Season with pepper and continue to heat but don't bring to a full boil. Place walnuts in a small dish and have each diner sprinkle the chopped walnuts in the filled soup bowl. Serves about 6 people.
From the kitchen of Judi M. Phelps. jphelps@... or jphelps@...