Potage Jacqueline

[Guest guest]

Potage Jacqueline

 

 

This soup was created by Moosewood Restaurant’s

Jacqueline Lisa Wichman.

 

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 sauté onions

until translucent, stirring occasionally. Add celery

and ginger, and continue to cook until onions begin to

brown. Add sweet potatoes, water, bay leaf, salt and

pepper, and bring to a rapid boil. Reduce heat, cover

and simmer 15 to 20 minutes, until sweet potatoes are

tender.

2. Remove and discard bay leaf. In blender or food

processor, purée small batches of soup mixture with

milk and heavy cream. Adjust salt and pepper to taste,

and reheat gently, but do not boil.

3. To serve, garnish with 1 thin lemon round on each

serving.

 

Wine Suggestions

 

The principal wine varieties of Burgundy are

Chardonnay and Pinot Noir. Either will pair nicely

with this potage. Try Nicolas Potel “Maison Dieuâ€

Bourgogne for a lovely match.

PER Serving: 290 CAL; 5 G PROT; 18 G TOTAL FAT (11

SAT. FAT); 31 G CARB.; 60 MG CHOL; 410 MG SOD.; 4 G

FIBER; 17 G SUGAR

 

 

 

 

 

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