adapted from New Recipes from the Moosewood Cookbook
I’ve been making this soup for years and years, and it’s always clamored-for by my friends. It’s also deceptively simple to make, so you can focus on the more elaborate (and important) parts of the meal, like dessert, while still serving a dreamy and delicious first course.
2 Tbs. olive oil
2 cups chopped onions
1 stalk celery, chopped
1 tsp. grated fresh gingerroot
3 medium-sized sweet potatoes, peeled and thinly sliced
4 cups water
1 bay leaf
1/2 tsp. salt
Black pepper to taste
1 cup milk
1/2 cup heavy cream (or milk; see notes)
4 or 6 thin slices lemon for garnish
1. Sauté onions in the olive oil 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.
2. 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.
3. To serve, garnish with 1 thin lemon round on each serving.