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.
PAM'S SWEET POTATO AND PEANUT BISQUE
Found a recipe for this in Eating Well, but wanted to change it to my taste. I had a lot of small sweet potatoes from the garden and this is a great way to use them up. So yummy and filling. Love the spices. You have to try it with the Chopped Peanut and Cilantro garnish. It adds a great flavor and texture contrast. Enjoy!!
Provided by Pam Ellingson
Categories Vegetable Soup
Time 50m
Number Of Ingredients 16
Steps:
- 1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool. Alternative is to bake in oven, but Microwave is faster.
- 2. Heat butter or 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 stirring, for 1 minute more. Careful not to burn the garlic. Stir in V8, green chiles, ginger and allspice. (If you use pepper flakes, I would add them here.) Adjust the heat so the mixture simmers, cook for 10 minutes stirring occasionally.
- 3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot along with broth, peanut butter, sugar and hot sauce (if desired). Puree until completely smooth with an immersion blender. (Alternatively, process in food processor or blender in batches and return puree to pot.)
- 4. Add the rest of the chopped potato pieces to the pot and stir well to combine. Adjust seasonings to taste. Thin the bisque with water or broth, if needed. Season with pepper. Heat until hot. Garnish with chopped peanuts and cilantro or scallions, if desired.
- 5. Note: I also used a tiny squeeze of fresh lemon juice to my bowl and it really brightened the flavors.
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 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
SWEET POTATO-PEANUT BISQUE
Steps:
- 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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- Using a fork, poke the sweet potatoes in several places. Microwave on high for 7-10 minutes or until cooked through. Allow to cool.
- Using a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the yellow onion, and cook for 2-4 minutes until it begins to brown, stirring occasionally. Add the garlic, and cook for an additional minute. Add the vegetable juice, chiles, ginger, and allspice. Bring the mixture to a gentle boil and cook for 10 minutes.
- Peel the potatoes, chop them into one-inch pieces, and add half to the pot. Using a food processor, process the remaining potatoes, vegetable broth, and peanut butter until completely smooth.
- Add the pureed mixture to the saucepan or Dutch oven, stirring well to combine. Season with pepper to taste. Continue heating until the bisque is thoroughly hot.
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