RECIPES

Sweet Potato Bisque

Makes six 8-ounce servings

This soup can be made vegetarian by replacing the chicken stock with vegetable stock, or made vegan-friendly by using only vegetable stock as the liquid base. The evaporated milk and cream can be replaced with more stock but the soup will taste less rich. Adding sherry gives the soup a seafood-bisque quality and 6 ounces of crabmeat or cooked, chopped shrimp may be added. The cooled soup may be frozen and reheated in the microwave.

1 tablespoon canola oil

2 cups chopped onion (about 1 large)

2 cloves garlic, crushed

1 tablespoon thyme

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper