Sweet Potato And Rutabaga Bisque

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 small sweet potatoes (peeled and diced)
• 1 large rutabaga (peeled and diced)
• 1 bay leaf
• 1 cup dry wine
• 2 (14 1/2 ounce) cans vegetable stock
• 1/2 teaspoon ground mace
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup heavy cream
• 1 tablespoon minced candied ginger (optional)

Recipe

• 1 in a large nonreactive saucepan, combine sweet potatoes, rutabaga, bay leaf, wine, and 2 cups of stock. bring to a boil, reduce heat to medium-low, cover, and cook until sweet potatoes are tender, 25 to 30 minutes. discard bay leaf.
• 2 transfer to a blender or food processor and puree, in batches if necessary,.
• 3 until smooth.
• 4 return to saucepan. stir in remaining broth, mace, salt, pepper, and cream. simmer, stirring occasionally, 10 minutes.
• 5 ladle into soup bowls and sprinkle candied ginger on top.