I love soup year around, and especially enjoy chilled soups in the hot summer months. The "Sweet Potato Vichyssoise" (page 182) is a delicious variation on the traditional white potato version, although the recipe states white potatoes can be used if desired. The preparation is quite simple, basically puréeing cooked sweet potatoes, broth, and sautéed leeks, adding a few seasonings (cayenne adds a nice kick), and blending in a little soymilk. Snipped chives add a sprinkle of color and flavor as a finishing touch. The only adjustment I made to keep it oil free was to sauté the leeks in a splash of broth instead of oil.