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This soup was created by Moosewood Restaurants Jacqueline Lisa Wichman.
Melt butter in heavy saucepan, and sauté onions until translucent, stirring occasionally. Add celery and ginger, and continue to cook until onions begin to brown. Add sweet potatoes, water, bay leaf, salt and pepper, and bring to a rapid boil. Reduce heat, cover and simmer 15 to 20 minutes, until sweet potatoes are tender.
Remove and discard bay leaf. In blender or food processor, purée small batches of soup mixture with milk and heavy cream. Adjust salt and pepper to taste, and reheat gently, but do not boil.
To serve, garnish with 1 thin lemon round on each serving.
The principal wine varieties of Burgundy are Chardonnay and Pinot Noir. Either will pair nicely with this potage. Try Nicolas Potel “Maison Dieu” Bourgogne for a lovely match.
- Calories 290
- Carbohydrate Content 31 g
- Cholesterol Content 60 mg
- Fat Content 18 g
- Fiber Content 4 g
- Protein Content 5 g
- Saturated Fat Content 11 g
- Sodium Content 410 mg
- Sugar Content 17 g