Pureed Sweet Potato Soup

• 5 medium orange fleshed sweet potatoes
• salt
• 3 tbsp (45 ml) olive oil
• 1 large yellow onion, peeled and chopped
• 1 large leek, white part only, trimmed, cleaned, and chopped
• 2 medium carrots, peeled, trimmed, chopped
• 1 rib celery, trimmed and chopped
• 2 cloves of garlic, peeled and chopped
• 1 cup (225 ml) dry white wine
• 10 cups (2350 ml) chicken stock
• 1 cup (225 ml) heavy cream
• freshly ground white pepper
• 1/4 cup (60 ml) cranberry oil, optional (have FUN finding this item! See bottom of page)

1. Put sweet potatoes into a large pot and cover with cold water.
2. Add 2 large pinches salt and bring to a boil over high heat.
3. Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 3--40 minutes.
4. Drain and set aside until cool enough to handle.
5. Peel and quarter sweet potatoes, then set aside.
6. Meanwhile, heat oil in a large heavy bottomed pot over medium high heat.
7. Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about five minutes.
8. Add wine, scraping any browned bits stuck to bottom of pot and cook until alcohol has evaporated, about 2 minutes.
9. Add stock and reserved sweet potatoes to pot, increase heat to high and bring to a boil.
10. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.
11. Working in batches, put vegetables and stock into a food processor or blender and puree until smooth, then return soup to pot.
12. Stir in cream and season to taste with salt and peppr.
13. Bring to a simmer over medium heat.
14. To serve, ladel into serving cups or bowls and drizzle cranberry oil over each serving if used.

orange fleshed sweet potatoes, salt, olive oil, yellow onion, only, carrots, celery, garlic, white wine, chicken, heavy cream, freshly ground white pepper, cranberry oil

Taken from online-cookbook.com/goto/cook/rpage/0010E0 (may not work)