Click HERE to register your comments......or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?

This extremely simple and elegant soup comes from an old Afrikaans recipe book. The deep flavor of the sweet potato is delicately counterpointed by the ginger, making a tasty and palate-stimulating first course. It's beautiful, too, especially in flat soup plates--the earthy orange spattered with cream. Many thanks to Doug Thomson of Toronto, Ontario, for the recipe from his good friend in South Africa. Serve hot to 4 people as a first course.

• 4 sweet potatoes
• water
• 2 Tablespoons grated fresh ginger root
• a fine dusting of salt and very finely ground white pepper

Garnish: heavy cream

Peel the potatoes, slice them, put them in a pot and just cover them with water. Bring to a boil, reduce heat, cover, and cook until tender, about 10 minutes. Remove from heat, grate the ginger directly into the pot, and purée, solids first, to get a very fine texture. The consistency should be about as thick as thick cream. Pour back into the pot, season lightly with salt and a dusting of finely ground white pepper, and simmer for a few minutes.

When ready to serve, ladle into bowls, swirl drops of heavy cream into each portion, and serve immediately.