3# Sweet Potatoes, peeled and cut into 2” cubes
3# White Potatoes, peeled and cut into 1” cubes
1# Ginger (for Ginger Juice)
t.t. White Pepper
1qt Heavy Cream
¼c Lime Juice
Boil the potatoes in water until tender. Strain off the majority of the water and reserve to the side. Puree the potatoes adding back in some water until smooth. Add in the ginger juice, lime juice, salt, pepper and cayenne. Then puree in the cream and perhaps more of the water until you have a “velvety” texture. Adjust seasonings as needed.
For the ginger juice puree whole fresh ginger and then strain through a cheesecloth or coffee filter. Soup is best served with crispy fried kale as the garnish.