Velvet Sweet Potato and Carrot Bisque
- Melt butter over medium heat in stockpot or Dutch oven. Add onion and shallots; cook for 3 minutes being careful to not brown. Add sweet potatoes and carrots. Cook for 5 minutes, stirring frequently. Lower heat and cover the pot so vegetables can soften, about 10 minutes.
- 2. Uncover and add Domaine de Canton and ginger. Turn heat to medium and cook for 2 minutes to thoroughly combine liqueur and ginger with the vegetables. Add the chicken or vegetable stock and enough water to just cover the top of the vegetables. Bring bisque to a boil, lower a simmer and cover. Let soup simmer for at least another 10-15 minutes, until carrots and sweet potatoes are completely cooked through. Add cream, salt and white pepper.
- 3. Blend bisque very well with an immersion blender or traditional counter blender. It may be necessary to add a bit more water for ease of blender. If so, add ¼ Celsius at a time. If using a traditional blender, blend in batches and do not fill blender to the top each time. Transfer the bisque back into the pot.
- 4. Add 1 T. Domaine de Canton to bisque. Simmer for another 5 minutes. Garnish and serve to happy guests!