Sweet Taterandouille Bisque Recipes

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.

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.

Steps:

• Rise sweet potatoes and boil until tender.
• Let them cool thoroughly and peel.
• Return potatoes to a large stock pot.
• Hand mash so they are coarse and add stock.
• Increase heat and bring to simmer.
• In a heavy cast iron skillet, saute onion and sausage in butter until onion is completely wilted.
• Add thyme, then brown sugar, and finally the liqueur.
• Stir until everything comes back to a simmer (bubble).
• Add this mixture to the stock pot and stir thoroughly.
• Puree this with an immersion blender.
• Keep this mixture warm, do not let it boil.
• Add the cream in a few minutes before you serve so that it does not curdle.
• Garnish with sour cream and/or herb and butter toasted croutons.

Steps:

• Add butter and oil to a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 minutes. Season with salt and pepper, to taste. Add the corn and cook for 1 more minute.
• Add the sweet potatoes, chicken broth, apple juice, 2 teaspoons seasoning, white pepper, remaining 1 1/2 teaspoons of salt, allspice, and cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes are cooked through and fork tender, about 20 minutes.
• Use an immersion blender and puree the bisque until smooth. Taste for seasoning, then stir in the heavy cream. Rewarm over low heat. Transfer to serving bowls and garnish with Sage and Savory Croutons.
• Heat olive oil in saucepan over low heat. Carefully add the bread to the saucepan and toss until browned. While browning, sprinkle with poultry seasoning. Transfer to a bowl and set aside.

Steps:

• Boil the potatoes and then mash them and set aside.
• In a 6 quart pot melt butter, add olive oil, and heat until hot.
• Add all the onion and stir over medium heat until the onion just begins to brown.
• Add garlic, parsley, and stir for two minutes.
• Add chicken stock, liquid crab boil, cayenne, and salt.
• Cook until it just starts to bubble.
• Add the mashed potatoes and mix well.
• Now blend in the whipping cream.
• Add the milk until desired thickness for a bisque.
• Top each serving with green onion.

Steps:

• In a large soup pot, combine the onion, celery, carrot, sweet potatoes, broth, curry powder, thyme, pepper, cayenne and white wine.
• Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the sweet potatoes are soft.
• With a slotted spoon, remove about 1 1/2 cups of the vegetables and set aside.
• Puree the remaining soup with a hand blender (or food processor) until smooth.
• Return the vegetables to the pot.
• Stir in the and coconut milk and milk, and heat through.

Steps:

• Heat the olive oil in a large pan over medium-high heat; add bacon.
• Cook for about 2 minutes to render the fat.
• Add onion, carrot, celery, and garlic, and saute for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
• Add the potatoes and stock and bring to a boil.
• Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
• Add SPLENDA® Sugar Blend for Baking and cayenne.
• Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
• Serve warm.