This is the rum cream that goes on the Sweet Potato Soup.  It should be good on the Corn Soup or any dessert that needs dressing up.

Ingredients:

• 1 c heavy cream
• ½ tsp fresh lemon juice
• ¼ tsp grated lemon zest
• 5 Tab good quality dark rum
• pinch of sugar

Directions:

1. In the bowl of an electric mixer, whip the cream until soft peaks form.
2. Add the lemon juice and zest, rum and sugar.
3. Continue whipping until the cream is almost stiff.
4. Refrigerate until ready to serve.

Serves: 10

Source: The Inn at Little Washington Cookbook: A Consuming Passion, By Patrick O’Connell, Washington, Virgina