Sweet Potato Bisque

Name: Sweet Potato Bisque
Ingredients: 3 sweet potatoes; 4 potatoes, peeled and quartered; 1 large onion, thinly sliced; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 tablespoon butter; 10 cups water; 1 1/2 tablespoons all-purpose flour; 1/4 cup chicken broth; 3/8 cup buttermilk; 1 teaspoon freshly grated nutmeg; 1 teaspoon ground ginger; 1 teaspoon ground white pepper; 1 teaspoon dried thyme; 1/2 teaspoon ground cumin; salt to taste; ground black pepper to taste

17 ingredients

4 steps

Ingredients

3 sweet potatoes
4 potatoes, peeled and quartered
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
10 cups water
1 1/2 tablespoons all-purpose flour
1/4 cup chicken broth
3/8 cup buttermilk
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon ground white pepper
1 teaspoon dried thyme
1/2 teaspoon ground cumin
salt to taste
ground black pepper to taste

Directions

1

Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
2

Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
3

Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
4

Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.