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Holiday Sweet Potato Soup breads 3 tablespoon butter 1/4 cup shallots; chopped 1/2 medium onion; diced 2 stalks celery; sliced 6 cup homemade chicken stock 1 pinch nutmeg 1 1/2 lb sweet potatoes; peeled and diced into 1-i 1 cup half and half 3 tablespoon dry sherry 1 white pepper to taste 1/2 cup 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. From the kitchen of Judi M. Phelps. jphelps@slip.net or jphelps@best.com Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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