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 mL) grated Parmesan cheese 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. Makes 4 servings, Egg free. Wine Suggestions The principal wine varieties of Burgundy are Chardonnay and Pinot Noir. Either will pair nicely with this potage. Try Nicolas Potel âEURoeMaison DieuâEUR? 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 SOURCE: Vegetarian Times Get a GoStats hit counter