Recipes

This soup is hearty enough to serve as an entree—just add a generous hunk of crusty bread and a salad.

2 tablespoons 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 to 6 clementines, juiced

6 medium-sized sweet potatoes, peeled and chopped

3 tablespoons dry white vermouth or white wine

½ teaspoon ground nutmeg

1 teaspoon grated fresh ginger

5 cups vegetable stock or water

1 teaspoon zested clementine peel

Heat butter in large pot over medium heat. Add celery, sage, onion, parsnip, and carrot. Cook, stirring, until onion has softened and is just beginning to brown, about 5 minutes.

Add sweet potatoes and cook 2 minutes. Add vermouth and de-glaze the pot, scraping up brown bits on bottom with a wooden spoon.

Squeeze clementines to make ¾ cup juice. Add clementine juice, nutmeg, and ginger to vegetables. Add vegetable stock, reduce heat to low, and cook 25 minutes, or until sweet potatoes are tender.

Working in batches, purée mixture in food processor or blender. Add zest and cream to soup. Heat through and pour into warm bowls.