New Recipes From The Moosewood Restaurant

I still have a decimated copy of my original Moosewood Cookbook. Several weeks ago, a neighbor gave me her extra copy of New Recipes From The Moosewood Restaurant. The "new" recipes come to us from 1987. I was recently thinking of pumpkin soup when I ran across this recipe for a sweet potato soup and all thoughts of pumpkins left my head.

Potage Jacqueline

2 tablespoons butter
2 cups chopped onions
1 celery stalk, chopped
1 teaspoon grated fresh ginger root
2 medium sweet potatoes, peeled and thinly sliced
4 cups water
1 bay leaf
½ teaspoon salt
Black pepper to taste
1 cup milk
½ cup heavy cream

Melt the butter in a heavy saucepan and sauté the onions until translucent, stirring occasionally. Add the celery and ginger and continue to cook until the onions begin to brown. Add the sweet potatoes, water, bay leaf, salt and pepper and bring to a rapid boil. Reduce the heat, cover, and simmer 15 to 20 minutes, until the sweet potatoes are tender.

Remove and discard the bay leaf. Purée the soup mixture with the milk and heavy cream in small batches in a blender or food processor. Adjust the salt and pepper to taste and reheat gently. Take care not to boil the soup.

Garnish Potage Jacqueline by floating a thin lemon round on each serving.

Winter is coming and I am on the look out for warming soups.