SERVES 6 This one is rich enough to be served as a whole meal or as a first course. I am glad to see that more Americans are beginning really to enjoy the flavor of freshly grated ginger. Boil the sweet potatoes until a table knife can be inserted easily. Peel and either puree in a food processor or mash by hand with 1 cup of the chicken stock. Saute the onions, celery, and garlic in the olive oil in a 4-quart pot. When the vegetables are tender, add the remaining stock, sweet potatoes, and ginger. Bring to a boil and simmer 1/2 hour, stirring often so that the mixture will be smooth. Then add the cream and sherry, and season with salt and white pepper. Heat, sprinkle on chives, and serve at once. NOTE: If soup is too thick for your taste, you can add more stock, milk, or cream. Check for seasoning if you do this.

From <The Frugal Gourmet Cooks American>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.