Potage Jacqueline

• 2 Tbs. butter
• 2 cups chopped onions
• 1 celery stalk, chopped
• 1 tsp. grated fresh gingerroot
• 3 medium-sized sweet potatoes, peeled and thinly sliced
• 4 cups water
• 1 bay leaf
• 1/2 tsp. salt
• black pepper to taste
• 1 cup milk
• 1/2 cup heavy cream
• 4 or 6 thin slices lemon for garnish

1. Melt butter in heavy saucepan, and saute onions until translucent, stirring occasionally.
2. Add celery and ginger, and continue to cook until onions begin to brown.
3. Add sweet potatoes, water, bay leaf, salt and pepper, and bring to a rapid boil.
4. Reduce heat, cover and simmer 15 to 20 minutes, until sweet potatoes are tender.
5. Remove and discard bay leaf.
6. In blender or food processor, puree small batches of soup mixture with milk and heavy cream.
7. Adjust salt and pepper to taste, and reheat gently, but do not boil.
8. To serve, garnish with 1 thin lemon round on each serving.

butter, onions, celery stalk, gingerroot, sweet potatoes, water, bay leaf, salt, black pepper, milk, heavy cream, thin slices lemon

Taken from www.vegetariantimes.com/recipe/potage-jacqueline/ (may not work)