From the Washington Post
Sweet Potato Bisque
Makes six 8-ounce servings
This soup can be made vegetarian by
replacing the chicken stock with vegetable stock, or made
vegan-friendly by using only vegetable stock as the liquid base. The
evaporated milk and cream can be replaced with more stock but the soup
will taste less rich. Adding sherry gives the soup a seafood-bisque
quality and 6 ounces of crabmeat or cooked, chopped shrimp may be
added. The cooled soup may be frozen and reheated in the microwave.
1 tablespoon canola oil
2 cups chopped onion (about 1 large)
2 cloves garlic, crushed
1 tablespoon thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sugar
1 pound sweet potatoes, peeled and cut into 1-inch cubes
4 cups rich chicken stock or broth (if using store-bought stock, add a chicken bouillon cube)
1 cup evaporated milk (whole or fat-free)
1/2 cup heavy cream (or whole or fat-free evaporated milk)
1/4 cup dry sherry (optional)
1/2 cup heavy cream, whipped, for garnish (optional)
2 tablespoons chopped chives, for garnish (optional)
In
a large saucepan over medium-high heat, heat the oil. Add the onion,
garlic, thyme, cinnamon, allspice, cloves, salt, pepper and sugar and
cook until the vegetables are soft and lightly browned, about 5
minutes. Add the sweet potatoes, stock or broth, milk and cream. Cook
with bubbles just forming on the surface until the potatoes are soft,
15 to 20 minutes.
Remove from the heat and puree the soup until
smooth. This can be done in the pot with a handheld stick (immersion)
blender or in a blender or food processor. (If using a blender or food
processor, strain the soup, puree the solids and add the hot liquid
back slowly in small batches, pulsing between each addition.) Adjust
the thickness by adding more stock, milk or cream. Add sherry, if
desired, stirring to combine. Serve in individual bowls with whipped
cream or chives or both, if desired.
Per serving: 248
calories, 11 g protein, 42 g carbohydrates, 4 g fat, 7 g cholesterol, 1
g saturated fat, 358 mg sodium, 4 g dietary fiber
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