This is hands-down the best soup I have had in a very long time. It’s like velvet when you eat it and it’s one of those recipes where the total is definitely more then the sum of its parts.

My husband and I recently visited one of our sons in Ithaca, NY, home of the beloved Moosewood Restaurant. We were in Ithaca for two nights and ended up eating at Moosewood both nights. The first night we walked in without a reservation and were lucky enough to find spots at the bar. I enjoy eating at the bar – there’s a lot to observe. I ordered this soup with my dinner and was honestly tempted to lick the bowl. It was that good. It was so good that we went back to Moosewood on our second night in town just so I could have another bowl of the soup. Again we were lucky to find spots at the bar because the restaurant was completely booked. Unfortunately they were serving a different soup that night. I was assured by our server that the recipe was published in one of the many Moosewood cookbooks.

The Moosewood Cookbook, a vegetarian cookbook published in the 70s, was one of the first cookbooks I purchased when I graduated from college. I am thrilled that one of my sons is studying in Ithaca, giving us many opportunities to visit the restaurant. I had to do a little digging to find this recipe, which I did in the Moosewood Restaurant Favorites cookbook.

I make this sweet potato soup often, and it’s as good at home as it was in Ithaca. Here are my tips for making it. Don’t be tempted to substitute any kind of broth for the water. Water is all this recipe needs – and don’t skip the sherry.

Potage Jacqueline
Recipe from Moosewood Restaurant Favorites: The 250 Most Requested Naturally Delicious Recipes from One of America’s Best-loved Restaurants by Moosewood Collective

2 Tablespoons vegetable oil
2 cups chopped onions
1 teaspoon salt
1 cup diced celery
4 cups peeled and chopped sweet potatoes (about 1.5 lbs. whole)
3 cups water
1 bay leaf
1/4 cup sherry
1 cup half-and-half
ground black pepper
1 scallion, thinly sliced for garnish (optional)

In a covered soup pot, warm the oil on medium heat. Add the onions and salt and cook until translucent, about 10 minutes. Add the celery and cook for about 5 minutes. Add the sweet potatoes, water, bay leaf and sherry. Cover and bring to a boil, and then reduce the heat and simmer for 15 to 18 minutes until the sweet potatoes are tender.

Remove and discard the bay leaf. Add the half-and-half and purée in a blender or food processor until very smooth. Season with pepper and more salt to taste. Reheat carefully; do not boil. Garnish with the sliced scallions (optional).

Yield: 7 cups of soup