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Gingered Sweet Potato Bisque

Yield: 6 Servings

Ingredients and directions for this recipe

4 md Sweet potatoes; cooked,
-peeled & mashed
5 c Chicken soup stock (see
-recipe) or chicken broth
2 md Yellow onions; chopped
-fine
2 Stalks celery; chopped fine
1 Clove garlic; crushed
2 tb Olive oil
2 ts Grated fresh ginger
1 c Whipping cream or
-Half-&-Half
1/4 c Dry sherry
Salt & white pepper to taste
Fresh chives; chopped, for
-garnish

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 pure 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 1/2 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

See also:
Previous recipe Gingered Stir Fry Vegetable Bouillabaisse
Next recipe Gingered Sweet Potato Puree

Or try one of these recipes:
Chinese Barbecue Sauce #2
Moist Honey Cake