Top Chef, Season 6, Episode 3, Quickfire Challenge

10 Servings

• 5 sweet potatoes, peeled and chopped
• 1 rib celery, chopped
• 1 carrot, peeled and chopped
• 1 small yellow onion, chopped
• 1 quart heavy cream
• 1 quart water
• Dash of ground cayenne
• Salt and pepper

1. Combine all ingredients in a stock pot and cook until potatoes are tender.

2. Transfer contents to blender and liquefy until soup consistency.

3. Strain through chinois and adjust seasoning.

To Serve:

1. Pour soup into a bowl.