Recipe - Gingered Sweet Potato Bisque

4 md Sweet potatoes; cooked,
peeled & mashed
5 cup Chicken soup stock (see
recipe) or chicken broth
2 md Yellow onions; chopped
fine
2 Stalks celery; chopped fine
1 Clove garlic; crushed
2 tablespoon Olive oil
2 teaspoon Grated fresh ginger
1 cup Whipping cream or
Half&Half
One fourth cup 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 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 4quart pot.
When the vegetables are tender, add the remaining stock, sweet potatoes,
and ginger. Bring to a boil and simmer One half 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, http://www.erols.com/hosey.