Japanese Yam Leek and Ginger Soup

8 cups Chicken stock
3 or 4 Japanese yams (satsuma imo) - 1 - 1/2 lb baked
2 small to medium leeks white and green parts thinly sliced crosswise
1 tbs olive oil
3 teaspoons freshly grated ginger
1/4 tsp Paprika
3/4 to 1 cup heavy cream
Sea Salt
culinary lavender buds for garnish
Serves 10

Satsuma Imo are Japanese yams or sweet potatoes. I cannot find a reference to it being a nightshade, so if anyone knows, please fell free to comment.

1. Bake the Japanese yams at 350 degrees for 90 minutes.
2. Saute the leeks in olive oil.
3. Remove from the heat and let cool slightly. Working in batches if necessary , combine the sweet potato mixture, 1/2 teaspoon white pepper, the gunger, and the cyenne in a food processor or blender and process until a smooth puree forms. Pour into a large bowl and let cool to lukewarm. Stir in the cream and season to taste with salt. Cover and refrigerate until well chilled, at least 4 hours or up to 2 days. (the flavor improves with time)
4. Taste and adjust the seasoning. Ladle the soup into chilled bowls and garnish with the chives. Serve at once.