Sweet Potato and Rutabaga Bisque

• 4 small sweet potatoes (peeled and diced)
• 1 large rutabaga (peeled and diced)
• 1 bay leaf
• 1 cup dry white wine
• 2 (14 1/2 ounce) cans vegetable stock
• 12 teaspoon ground mace
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 cup heavy cream
• 1 tablespoon minced candied ginger (optional)

1. In a large nonreactive saucepan, combine sweet potatoes, rutabaga, bay leaf, white wine, and 2 cups of stock.
2. Bring to a boil, reduce heat to medium-low, cover, and cook until sweet potatoes are tender, 25 to 30 minutes.
3. Discard bay leaf.
4. Transfer to a blender or food processor and puree, in batches if necessary,.
5. until smooth.
6. Return to saucepan.
7. Stir in remaining broth, mace, salt, pepper, and cream.
8. Simmer, stirring occasionally, 10 minutes.
9. Ladle into soup bowls and sprinkle candied ginger on top.

sweet potatoes, bay leaf, white wine, vegetable stock, ground mace, salt, pepper, heavy cream, candied ginger

Taken from www.food.com/recipe/sweet-potato-and-rutabaga-bisque-334276 (may not work)