Q: Recently I had dinner with friends at Seeger's. I had a sweet potato soup which was simply delicious. I was wondering if you would be able to persuade them to share their recipe.

-- Cheryl Wheeler, Covington

A: Guenter Seeger is famous for layering flavors using exquisite ingredients. For this elegant first course, a wine- and vanilla-infused apple puree is topped with a gratineed, sweetened meringue and surrounded by cream of sweet potato soup. Seeger changes the menu every night, but this soup it is frequently offered on the five-course menu during the winter.

-- Jeanne Besser, for the Journal-Constitution

SOUP

Sweet Potato Soup With Gratineed Red Wine Apple Puree

Makes 10 servings

Preparation time: 40 minutes

Cooking time: 30-40 minutes

For the soup:

2 tablespoons butter

1 minced onion

3 peeled and diced sweet potatoes

1 tablespoon honey

8 cups low-sodium chicken broth

2 cups heavy cream

3 tablespoons creme fraiche

Salt and pepper to taste

For the apple puree:

3 Granny Smith apples, peeled, cored and quartered

2 cups red wine

2 vanilla beans

For the meringue:

2/3 cup plus 2 tablespoons granulated sugar

1 1/2 cups water

Juice from 1 lemon, strained

3 egg whites

To make the soup: In a stockpot, melt the butter. Add onion and cook until softened. Add potatoes and honey and stir to coat. Add the chicken broth, bring to a boil, then reduce heat. Simmer until the potatoes are soft. Add the heavy cream and the cr¸me fra”che and, using an immersion blender (soup can also be transferred to a blender), process until smooth. Set aside.

To make the apple puree: Meanwhile, in a separate pot, cook the apples with the red wine and the vanilla beans until soft. Pass it through a fine meshed strainer and set aside. You should have a fine puree. Set aside.

To make the meringue: In a separate pan, bring 2/3 cup sugar, water and lemon juice to 240 degrees, about 10 to 15 minutes. With an electric mixer, whip the egg whites to soft peaks. Gradually add the remaining 2 tablespoons sugar. Slowly add the syrup and beat until shiny and stiff. Transfer to a piping bag.

To serve, place some apple puree in individual soup bowls. Pipe a layer of meringue over it. Using a torch or salamander, lightly caramelize the surface. Pour the soup around the meringue and serve.

Per serving: 309 calories (percent of calories from fat, 64), 4 grams protein, 24 grams carbohydrates, 2 grams fiber, 21 grams fat, 75 milligrams cholesterol, 123 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.