A smooth and savory purée of sweet potato and leek cream soup.

Sweet Potato Leek Soup

1 bunch leeks, white and light green portion, well-washed
2 tablespoons butter or margarine
2 fresh California sweet potatoes
4 cups water
1 teaspoon salt
1/2 teaspoon thyme
1/2 cup heavy cream
1 tablespoon lemon juice
1/4 teaspoon white pepper
1 pinch cayenne or ground red pepper

1. Slice leeks and saute in butter until soft.
2. Thinly slice sweet potatoes; add to leeks; saute 3 minutes.
3. Add water, salt and thyme. Bring to a boil; reduce heat and simmer, partially covered, 20 to 25 minutes, stirring occasionally, until vegetables are very soft. Puree and strain.
4. Add cream, lemon juice, white and red pepper. Adjust seasonings to taste.

Makes 4 to 6 servings.

Serving Suggestion: For garnish, julienne additional leek and sweet potato into 3/4-inch strips; saute in 2 tablespoons butter until crisp-tender. Just before serving, stir into soup.

Recipe provided courtesy of The Sweet Potato Council of California.