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Sweet Potato Bisque

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Sweet Potato Bisque

Directions

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Ingredients :

  • 3 sweet potatoes
  • 4 potatoes
  • peeled and quartered
  • 1 large onion
  • thinly sliced
  • 2 cloves garlic
  • minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 10 cups water
  • 1 ½ tablespoons all-purpose flour
  • ¼ cup chicken broth
  • ⅜ cup buttermilk
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground white pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cumin
  • salt to taste
  • ground black pepper to taste
  • Methods :

  • Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
  • Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
  • Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
  • Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.
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