Sweet Potato Soup

1 tbsp. flour
2 quarts ice water
2 1/2 pounds sweet potato
as needed boiling water
1/2 tsp. salt
1 tsp. ginger -- shredded
1 pint milk
1 pint half and half
1/4 cup sugar
1 tbsp. brandy
2 tsp. mint -- chopped

Mix together the flour and ice water in a large container. Peel the sweet
potatoes, cut them in half, then drop them immediately into the ice water.

Let them stand in the water for 5 minutes. Remove them form the cold water and put them into a stock pot. Cove with boiling water and add the salt and fresh ginger. Boil until the potatoes are very tender. Remove the potatoes, reserving the liquid. Put the potatoes into a food processor and process until the potatoes are whipped and light, about 1 minute.

Pour the whipped potatoes into a stock pot and blend enough of the reserved cooking liquid to smooth out the potatoes to a thick soup consistency. Add the rest of the ingredients, except the mint. Cook over low heat until the soup comes together and is heated throughout. Do Not Boil. Before the soup is served, add the mint.

Serving Size: 6