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Ingredients
| sweet potatoes: 3 whole potatoes |
| russet potatoes: 4 whole potatoes (peeled and quartered) |
| onions: 1 (thinly sliced) |
| garlic: 2 cloves (minced) |
| olive oil: 1 Tbl |
| salted butter: 1 Tbl |
| water: 10 cups |
| all-purpose flour (unsifted): 1 1/2 Tbl |
| chicken broth: 1/4 cup |
| buttermilk: 3/8 cup |
| whole nutmeg: 1 tsp (freshly grated) |
| ground ginger: 1 tsp |
| white pepper (ground): 1 tsp |
| dried thyme (leaves): 1 tsp |
| ground cumin: 1/2 tsp |
| salt (to taste) |
| black pepper (to taste) |
Sweet Potato Bisque
Credit: AllRecipes
User rating:
"Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives."
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Prep Time
20 min -
Cook Time
75 min -
Servings
8 serving(s)
Tags
Directions
- 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.