Instructions: * Note: If desired, 1 1/2 cups fat-free half-and-half may be substituted for 1 1/2 cups whipping cream.

Melt butter in a large saucepan over medium heat; add onion and celery, and saute 10 minutes or until tender. Add garlic, and saute 1 minute.

Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth.

Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.

Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.

This recipe yields 1 quart.

Yield: 1 quart

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