Sweet Potato Soup
3 tb Butter
1/4 c Shallots; chopped
1/2 md Onion; diced
2 Stalks celery; sliced
6 c Homemade chicken stock
pn Nutmeg
1 1/2 lb Sweet potatoes; peeled and
-diced into 1-inch pieces
1 c Half and half
3 tb Dry sherry
White pepper to taste
1/2 c 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.
