Thursday, November 14, 2013
Sweet Potato Bisque
I saw this recipe and my mouth started to water. Love sweet potatoes, and in a bisque- YUM!
Adapted from Barefoot Kitchen Witch. Cute name for a blog.
2 tablespoons butter
1 large onion, peeled and sliced end to end ( long way)
pinch of salt (didn't use)
3 cloves of chopped garlic
1/2 teaspoon cumin
1/2 teaspoon coriander ( didn't use)
1/2 teaspoon cinnamon
1/8 teaspoon chipotle chili powder
1/4 teaspoon salt (didn't use)
10 grinds of black pepper or to taste ( used white pepper)
1 qt chicken stock - homemade or from the store
5 medium to large sweet potatoes, peeled and roughly cut into 1 inch cubes
water if needed to cover sweet potatoes ( used additional chicken broth)
salt and pepper ( didn't use)
Melt butter in a large pot, I used my 5 qt. dutch oven.
Add the onion and sprinkle with salt and cook over medium heat,stirring occasionally until the onion softens. Reduce the heat and continue to cook until the onions are golden and brown along the edges. Remove a few of the golden onions to garnish the soup later.
Add the chopped garlic, cumin, coriander, cinnamon, chipotle chili powder, salt and pepper to the onion mixture.Cook for about a minute, stirring constantly.
Add the sweet potatoes to the onions and spices and pour in the chicken stock, making sure all the potatoes are covered with liquid.
Cook on high and bring to a boil then reduce the heat and simmer until the potatoes are soft.
Turn off the heat and allow to cool before you puree. Use whatever you have- blender, food processor, immersion blender and blend until there are no lumps.
Ladle into bowls and garnish with a few of the browned onions.