SWEET POTATO BISQUE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
- Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.
SWEET POTATO BISQUE
I love to serve this bright orange, sweet potato bisque for special occasions in fall and winter. The recipe includes a minted chili oil to drizzle on top. It's well worth the few extra minutes it takes to make! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.
Nutrition Facts : Calories 413 calories, Fat 32g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 512mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.
CRAWFISH BISQUE
This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 4 to 6 servings (about 6 3/4 cups)
Number Of Ingredients 20
Steps:
- For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
- For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
- Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
- Divide the bisque between serving bowls and garnish with parsley, if desired.
LOUISIANA CRAWFISH BISQUE
My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.
Provided by jennybird55
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g
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