Sweet Potato Bisque
- Ready In:
- 1hr 35mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 3 sweet potatoes
- 4 potatoes, peeled and quartered
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 10 cups water
- 1 1⁄2 tablespoons all-purpose flour
- 1⁄4 cup chicken broth
- 3⁄8 cup buttermilk
- 1 teaspoon fresh nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon white pepper
- 1 teaspoon dried thyme
- 1⁄2 teaspoon ground cumin
- salt
- ground black pepper
directions
- 1. 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.
- 2. 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.)
- 3. Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
- 4. 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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