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Some spring days feature rainy and cool weather. This is a good tonic for that.

Sweet Potato Soup

2 tablespoons vegetable oil
2 medium onions, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/2 cup celery leaves, chopped
6 cups sweet potatoes, peeled and diced
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon nutmeg
1 cup milk
Salt and pepper to taste

1. Heat the oil in a soup pot and add the onion, carrots, and celery.
   Saute over low heat until the onions are translucent.
2. Add the celery leaves and sweet potatoes. Add just enough water to
   cover all but about an inch of the vegetables. Bring mixture to a
   simmer and stir in the bay leaves, thyme, nutmeg, salt, and pepper.
3. Simmer, covered, until the potatoes and vegetables are tender.
4. With a slotted spoon, remove half of the solid ingredients and
   transfer them to a food processor with about 1/2 cup of the cooking
   liquid. Puree and return to the pot.
5. Add the milk until you achieve the consistency you desire. Simmer for
   another 15 minutes.

Serves 6 to 8.

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