White Sweet Potato Soup

• 2 tablespoons expeller-pressed vegetable oil
• 3 medium-large yellow onions, thinly sliced (5 cups)
• 2 tablespoons chopped fresh ginger
• 4 large garlic cloves, chopped
• Kosher salt and freshly ground white pepper
• 1/4 cup dry white wine
• 2 pounds (about 4) white sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
• 1/2 cup sake
• 2 tablespoons mirin
• 1/2 cup heavy cream
• 3 tart apples, peeled, quartered, cored, and cut into 1/2-inch pieces
• 3 tablespoons sweet white miso

1. Heat the oil in a heavy 6-quart pot over low heat, and add the onions, ginger, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Cover and cook slowly until the onions are soft but not browned, 20 minutes or longer.
3. Add the wine and cook, uncovered, for 5 minutes, until slightly reduced.
4. Add the sweet potatoes, 5 cups water, and the sake, mirin, cream, and 2 teaspoons salt.
5. Cover and simmer until the sweet potatoes are half-tender, about 6 minutes.
6. Add the apples and cook until both the apples and the potatoes are tender, about 10 minutes.
7. Remove from the heat, add the miso, and puree in batches in a blender, or in the pan using an immersion blender.
8. Adjust to the desired thickness with water, and check the seasoning before serving.

expellerpressed, yellow onions, fresh ginger, garlic, kosher salt, white wine, white sweet potatoes, sake, mirin, heavy cream, apples, sweet white miso

Taken from www.epicurious.com/recipes/food/views/white-sweet-potato-soup-377674 (may not work)