Sweet Potato Bisque with Parmesan Lace

Simplistic yes, but with all the holiday fuss, uncomplicated dishes are a welcome retreat. Homemade broth, sweet potato and cream need nothing more than one another, except for a special adornment of baked parmesan cheese. Special. Satisfying. 

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

*sea salt 

*black pepper

*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.