How to make it

  • In a heavy bottomed stockpot, saute leek onions and ginger in butter over medium heat until soft & translucent.
  • Deglaze with white wine, reduce by half.
  • Add Chicken stock and sweet potatoes and bring to a boil.
  • Reduce heat and simmer until the potatoes are tender, about 15 minutes.
  • Remove from heat
  • Stir in the orange juice, milk and cream, season with salt and pepper.
  • Carefully puree soup using an immersion blender or in a tabletop blender until smooth.
  • Adjust seasoning w/ salt & pepper.

People Who Like This Dish 2
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    " It was excellent "
    herby ate it and said...
    This sounds very delicious!
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