Tuesday, November 12, 2013

Recipe: Sweet Potato Bisque

When we get hit with cold weather I like to have a soup that warms my bones. 
Chowders and bisques warm me deeply and I love sweet potatoes, so I combined them to make an aromatic bisque. The soup took about 30 minutes to make and filled me up quickly. I pierced the sweet potato and microwaved it for 6 minutes which helped to speed along this bisque. Alternately, you can roast the sweet potato ahead of time OR peel and chop up the raw sweet potato, but you will need to add additional liquid and the cooking time will increase considerably.
Quick Sweet Potato Bisque - serves 2
1 large sweet potato
1 tsp olive oil
2 cloves garlic
1 shallot, minced
2 tsp minced ginger
1/2 tsp chili powder
1 tsp cinnamon
salt and pepper
1 cup apple cider
2 cups chicken broth
1/4 cup milk or cream
1 tbsp Maple Syrup
Wash and pierce a sweet potato.  Place in a microwave and cook for 6 minutes. 
Meanwhile, in as large pot, heat olive oil. Add shallots, ginger and garlic and cook for 4- 5 minutes. It should smell delicious.  Add cinnamon and chili powder and cook for 1 minute more.
Add apple cider and cook down until the cider is reduced by half. Meanwhile, remove the sweet potato from the microwave and let slice into smaller pieces, discard skin. Add chicken broth and heat until mixture simmers. Add sweet potato to the simmering broth and let cook for 5 minutes.  Remove from heat and blend with an immersion blender or pour into a blender and puree. Return to pot. Add salt and pepper.  Stir in the milk and maple syrup. Serve immediately or cool and refrigerate.  (Bisque can be frozen, but don't add the milk or maple syrup until you reheat it.)



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