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Gingered Sweet Potato Bisque

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy American Vegetable 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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 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 Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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