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 PEANUT BISQUE
A vegetarian sweet potato soup blended with a West African peanut soup. From the Eatingwell on a Budget Cookbook.
Provided by wirkwoman1
Categories Lunch/Snacks
Time 30m
Yield 7 cups 1, 5 serving(s)
Number Of Ingredients 12
Steps:
- Cook the sweet potatoes until just cooked through. Bake, microwave or boil. Set aside to cool.
- Meanwhile heat oil in large saucepan or Dutch oven over medium high heat. Add onion and cook, until it just begins to brown, 2-4 minutes. Add garlic and cook 1 minute more. Stir in juice, chilies, ginger and allspice. Simmer for 10 minutes.
- Peel the sweet potatoes and chop into bite-size pieces. Add half to the pan. Blend the other half along with the broth and peanut butter. Puree until completely smooth. Add the puree to the pan and stir well to combine. Thin the bisque with water if needed. Season with pepper. Heat until hot. Garnish with cilantro if desired.
Nutrition Facts : Calories 267.4, Fat 16, SaturatedFat 3, Sodium 542.5, Carbohydrate 26.7, Fiber 4.5, Sugar 11.9, Protein 9.2
JEN'S SWEET POTATO BISQUE
Provided by Janet Johnston
Time 1h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Add butter and oil to a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 minutes. Season with salt and pepper, to taste. Add the corn and cook for 1 more minute.
- Add the sweet potatoes, chicken broth, apple juice, 2 teaspoons seasoning, white pepper, remaining 1 1/2 teaspoons of salt, allspice, and cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes are cooked through and fork tender, about 20 minutes.
- Use an immersion blender and puree the bisque until smooth. Taste for seasoning, then stir in the heavy cream. Rewarm over low heat. Transfer to serving bowls and garnish with Sage and Savory Croutons.
- Heat olive oil in saucepan over low heat. Carefully add the bread to the saucepan and toss until browned. While browning, sprinkle with poultry seasoning. Transfer to a bowl and set aside.
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.
SWEET POTATO, CORN AND JALAPENO BISQUE
This recipe was published in the New York Times today. It's a New Orleans recipe that was salvaged from Hurricane Katrina, originally published in the Times-Picayune. It was Judy Laine's recipe, a hurricane survivor whose home was flooded with 10 feet of water and who broke both legs during the storm. It's comforting and very inexpensive. Some bisques are vegetarian, but most all have cream. This doesn't, so I'm not sure why it's called a bisque. It's sweet and hot at the same time. I recommend you use less cayenne and jalapeno if you prefer less spicy. Molasses gives it an appealing and distinctive taste, though I'm sure you could use other sweeteners if you don't have any.
Provided by Kumquat the Cats fr
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.
- Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.
Nutrition Facts : Calories 127.4, Fat 2.5, SaturatedFat 0.4, Sodium 621, Carbohydrate 25.7, Fiber 2.9, Sugar 7.1, Protein 2.1
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- Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
- Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
- Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.
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