8 oz whipping cream
4 oz creme fraiche
1 oz minced ginger
2 teaspoons orange peel, finely grated
3 1/2 pounds sweet potatoes, peeled and cut into half-inch pieces
5 oz butter
2 leeks (white and light green parts only, chopped)
10 oz chopped celery
10 cups chicken broth
12 oz orange juice
1 oz chopped parsley
Mix cream and creme fraiche in a bowl, along with 1/2 oz ginger and the orange zest. Cover and refrigerate.
Heat oven to 400 degrees. Put potatoes on greased baking sheet and cook until tender and starting to brown, turning as needed to avoid burning, perhaps 20-30 minutes.
Melt 2 oz of the butter and add the leeks, along with the chopped celery and the remaining ginger. Saute the leeks until they begin to soften. Add the sweet potatoes and saute another few minutes. Add broth and OJ. Salt and pepper as desired. Simmer until the leeks and celery begin to get tender, perhaps 18-20 minutes.
Puree the soup in food processor leaving some texture. To serve, top each bowl with a spoon of creme fraiche and use parsley sprinkled as a garnish.
Serves 12 as a starter.