posted by Emma 07-01-100 11:09 PM
Sweet Potato Soup
3/4 cup finely chopped onion
1 cup finely chopped leek
2 large garlic cloves, minced
3 large carrots, sliced thin (about 1 1/2 cups)
1 bay leaf
3 tablespoons unsalted butter
2 pounds (about 3 large) sweet potatoes
a 1/2-pound russet potato
5 cups chicken broth plus additional for thinning the soup if desired
3/4 cup dry white wine
1 1/2 cups water
In a kettle cook onion, leek, garlic and carrots with bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add sweet potatoes, peeled, halved lengthwise, and sliced thin, russet potato, peeled, halved lengthwise, and sliced thin, 5 cups broth, wine, and water, simmer mixture, covered for 15 to 20 minutes or until potatoes are very tender. Discard bay leaf.
In a blender, puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan; add additional broth to thin soup to desired consistency. Season soup with salt and pepper