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2 T (1/4 stick) butter |
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1 C chopped onion |
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2 small celery stalks, stalks and leaves chopped separately |
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1 medium leek, sliced (white and pale green parts only) |
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1 large garlic clove, chopped |
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1 1/2 lbs red-skinned sweet potatoes (yams), peeled, cut into 1-in pieces (about 5 C) |
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4 C chicken stock or canned low-salt chicken broth |
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1 cinnamon stick |
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1/4 tsp. ground nutmeg |
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1 1/2 C half and half |
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2 T pure maple syrup |
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Melt butter in heavy large pot over medium-high heat. Add onion and saut/(c) 5 minutes. Add chopped celery stalks and leek and saut/(c) until onion is translucent, about 5 minutes. Add garlic and saut/(c) 2 minutes. Add potatoes, chicken stock, cinnamon, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes. |
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Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot. Add half and half and maple syrup and stir over medium-low heat to heat through. |
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Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves. |
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