Sweet Potato Soup - cooking recipe

Ingredients

1 Tbsp. unsalted butter
1 medium onion, chopped
1 large rib celery, chopped
1/2 lb. sweet potatoes, peeled and sliced
1 1/2 c. chicken broth
1 c. V-8 juice
1/4 c. heavy cream
1 Tbsp. bourbon
1/8 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
salt and freshly ground pepper

Preparation

Melt butter in a medium saucepan over medium-low heat.
Stir in onion; cook 1 minute.
Stir in celery and potatoes; cook 5 minutes. Add the broth and the V-8 juice; cook, uncovered, until tender, about 25 minutes.
Cool.
Place the soup in batches in the container of a blender or food processor.
Blend until smooth. Pour the soup into a medium saucepan; stir in cream, bourbon, cinnamon and nutmeg.
Heat over low heat until warmed through.
Do not boil.
Add salt and pepper to taste.
Serve hot, chill or serve cold.
Serves 4.