Sweet Potato Bisque with Parmesan Lace:
*8 medium sweet potatoes, peeled and chopped into 1 inch cubes
*4-5 cups chicken broth
*1 cup high quality cream
*3/4 cup grated parmesan cheese
Preheat oven to 400. Line a baking sheet with parchment.
Heap 1 Tablespoon of parmesan on baking sheet and spread out to create a flat circle. Repeat with remaining cheese allowing an inch between each circle. Bake for about 4 minutes or until cheese is mostly golden and bubbly. Remove from oven and cool.
Place sweet potatoes in a large soup pot. Cover with chicken broth adding enough to completely submerge contents. Bring to a boil. Reduce heat to a simmer. Cover and cook until sweet potatoes are tender when pierced with a fork. Remove from heat. Cool slightly.
Blend with an immersion blender or working in batches, puree contents in a food processor until smooth. Add cream. Blend. Season with sea salt and pepper.
Divide into bowls. Garnish each with a wafer of parmesan lace. Serve hot.