Potage Jacqueline

Name: Potage Jacqueline
Ingredients: 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

12 ingredients

8 steps

Ingredients

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

Directions

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.