A tasty purée of sweet potatoes, carrots, leeks and garlic in chicken stock and cream.

Irish Root Soup

2 pound sweet potatoes

2 tablespoons olive oil
1 tablespoon butter
2 pounds carrots, peeled and sliced
2 leeks (white part only), washed well and sliced
6 cloves garlic, peeled and chopped
4 cups chicken stock
2 cups whipping cream plus whipped cream for garnish
Salt to taste
White pepper to taste
2 tablespoons granulated sugar

Unsweetened whipped cream for accompaniment

1. Peel, cut in half and parboil sweet potatoes. Drain and place potato halves on a lightly greased baking sheet and roast in 350°F (175°C) for about 30 minutes or until nicely browned.
2. Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks and garlic. Saute until leeks are translucent, about 8 minutes. Add sweet potatoes, stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
3. Puree soup using a hand-held blender or in small batches in blender. Return soup to same saucepan. Add salt, pepper and sugar. Taste and adjust seasonings. Stir soup over medium heat until heated through.
4. To serve, ladle into bowls and top with a small dollop of whipped cream.

Makes 6 servings.