1 very small onion, finely chopped 1 cup finely chopped celery 2 shallots, minced 2 Tablespoons butter 1-1/2 Tablespoons flour 4 Tablespoons sherry 2 cups freshly prepared, seasoned chicken broth 2 cups heavy cream One 29-ounce can sweet potatoes 1 teaspoon pumpkin spice 1-1/2 Tablespoons salt pepper to taste almonds and whipped cream for garnish (optional)
Saute finely chopped onion, celery, and shallot in butter until soft. Blend in flour and chicken stock, stirring constantly. When mixture is smooth, remove from heat and put in blender or food processor. Add sweet potatoes and cream and blend thoroughly. Return mixture to low heat, stir in sherry, pumpkin spice, salt, and pepper. Garnish with almonds sprinkled over a dab of whipped cream.
