Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS
3 tb Butter
1/4 c Shallots; chopped
1/2 md Onion; diced
2 Stalks celery; sliced
6 c Homemade chicken stock
pn Nutmeg
1 1/2 lb Sweet potatoes; peeled and
-diced into 1-inch pieces
1 c Half and half
3 tb Dry sherry
White pepper to taste
1/2 c Walnuts; chopped finely

Melt butter in a large saucepan. Add the shallots, onion, and
celery; cook over low heat about 6 minutes (keep stirring). Add
chicken stock, nutmeg, and sweet potatoes. Bring mixture to a boil,
lower the heat, and simmer for about 30 minutes. When the potatoes
seem tender, put the mixture into a food processor or blender and mix
until smooth. Put mixture into a saucepan and add the half and half
and sherry. Stir to mix and smooth out. Season with pepper and
continue to heat but don't bring to a full boil. Place walnuts in a
small dish and have each diner sprinkle the chopped walnuts in the
filled soup bowl. Serves about 6 people.

From the kitchen of Judi M. Phelps. jphelps#slip.net or
jphelps#best.com

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