Works of art from Blue Ridge

CorrespondentDecember 28, 2005 

I recently visited the Museum of Art with a friend. We ate lunch at Blue Ridge, the museum restaurant. We especially enjoyed the soup of the day, a creamy sweet potato soup. If you could get the recipe, I would appreciate it very much.

-- M.K., Pensacola, Fla.

Chef and general manager Andy Hicks is happy to oblige, sharing his recipe for Curried Sweet Potato Soup. Fresh ginger and a splash of white wine add sparkle to his creamy brew.

Hicks also shares a recipe from his wife, Jennifer, who is pastry chef at Blue Ridge and was recently promoted to special events director for the museum. She came through with her secrets for Pineapple Carrot Sorbet, a refreshing change of pace that should be especially welcome this time of year.

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