Sweet Potato Bisque

This is my mom's version of Anna Thomas' Sweet Potato Bisque (found in Love Soup). 

Before she visited, I visited the co-op and got:

 

2 lrg Japanese sweet potatoes (subtly sweet! perfect to pair with yams!)

1 lrg yam

2 sm onions

1 med celery root

I had on hand: (Mom is much more into exact measurements than I)

1 tsp sea salt

1 Tbs dried sage

4 cups vegetable broth

Mom brought:

a beautiful bottle of fancy olive oil from Milk and Honey Bazaar

an a bottle of nice dry sherry.

Without further ado, my mom makes the soup:

"Here goes---

1)Take sweet potatoes and yams and wash and evenly slice, place in pan with a little water and roast in oven for about an hour or until tender.

 

2) Wash and chop celery root place in soup pot and boil in enough water to cover just until tender.

 

3) While potato is roasting, chop onion and saute in olive oil ( I did this in my fav pan at my daughter's house, a well-seasoned skillet from Crate & Barrel), once onion is almost translucent add sherry. Continue to

saute just until sherry has been absorbed.  Add seasonings.

 

4) Dissolve vegetable cubes in 4 cups hot water. 

 

5 )By this time the sweet potatoes and yam should be about done;  peel them and chop into smaller pieces. 

 

6) Place the sweet potatoes, yams, sauted onions, and vegetable broth to celery root.  Let simmer for about 10-15 minutes and then it's ready to emulsify.

 

7) Should be ready to serve with Greek yogurt and pine nuts for garnish.

 

I really liked this bisque---so make it for me whenever you desire."

Sure thing, Mom! Once the arm is better, I'll make you all the soup you want!