Sweet Potato Bisque with Clementines and Sage
- 2 Tbs. unsalted butter
- 3 stalks celery, chopped
- 3 fresh sage leaves, chopped
- 1 medium-sized yellow onion, chopped
- 1 medium-sized parsnip, peeled and chopped
- 1 large carrot, peeled and chopped
- 4-6 clementines
- 6 medium-sized sweet potatoes, peeled and chopped
- 3 Tbs. dry white vermouth or white wine
- 1/2 tsp. ground nutmeg
- 1 tsp. grated fresh ginger
- 5 C. vegetable stock or water
- 3 Tbs. heavy cream, optional
Heat butter in large pot over medium heat. Add celery, sage, onion, parsnip and carrot, and cook, stirring, until onion has softened and is just beginning to brown, about 5 minutes. Meanwhile, squeeze clementines to make 3/4 C. juice; set aside. Grate zest from clementines; set aside.
Add sweet potatoes and cook 2 minutes. Add vermouth and bring to a boil, scraping up brown bits on bottom of pot. Add clementine juice, nutmeg and ginger. Add vegetable stock, reduce heat to low and cook 25 minutes, or until sweet potatoes are tender. Working in batches, puree mixture in food processor or blender. Add zest and cream to soup. Heat through and pour into warm bowls.