Sweet Potato and Fennel Bisque

Sage advice: Start with soup

We love sweet potatoes almost any way you make them. (Marshmallows should never be in the same room as sweet potatoes.) This is a great way to shake up your Thanksgiving menu. Serve this as a first course while the gravy is simmering and the turkey is resting. The vegetables can be roasted the day before. Use the leftover bits and skins to make a great vegetable broth.

Sweet Potato and Fennel Bisque

• 1 fennel bulb
• 3 turnips
• 6 garlic cloves
• 4 lbs sweet potatoes
• 2 tsp ground corriander
• 1 tbsp minced ginger
• white pepper
• 1/2 cup heavy cream
• 1 quart chicken or vegetable broth

Chop ends off fennel and skin the turnips. Chop the turnips and fennel into large chunks. Roast with garlic cloves at 350 until tender, about 40 minutes. In the meantime, skin the potatoes and cook in boiling water until tender. The time will depend on how thick the potatoes are. Remove from water and chop into large chunks. Add potatoes, roasted vegetables and garlic, stock and spices to a large stock pan. Bring to a boil then turn heat down and simmer soup until it begins to thicken and potatoes begin to fall apart. Remove from heat and puree soup in batches in a blender or use your immersion blender. Return to heat and adjust seasoning. Add cream and stir to incorporate. Cook another few minutes and then serve.