Sweet Potato Bisque
Friday was the first official day of autumn, the days are cooler, and thoughts turn to all things Fall—football, homecoming dances, pumpkins, apples, soups, and hearty stews. I am a year-round soup lover, and it’s the rare week I don’t make a big pot. Sara is home from college for the weekend, so I decided to kick off the fall soup season with this delicious sweet potato bisque which is a favorite of hers.
A couple of years ago, a friend at work told me that her husband had made this bisque the night before and that it was really, really good. She kindly brought the cookbook which featured the recipe to work, and I happily browsed through it. The book is The Chicago Tribune Good Eating Cookbook (500 Recipes from the Heartland). The newspaper has a weekly Good Eating feature, and the recipes were selected from those appearing there through the years.
Once I made the sweet potato bisque, it became a special savory treat to break up the winter meal rotation. An addition I have made is to sprinkle it with a little bit of cinnamon which gives it a pleasant warmth. I don’t think you can go wrong with sweet potatoes and cinnamon!
The bisque goes together in a jiffy; and, if you have an immersion blender, you’ll have it made in no time at all. If you don’t have an immersion blender, I highly recommend you get one if you like puréed soups. Otherwise, you can purée the soup in a regular blender, making sure that you vent the hot soup so that the cover doesn’t pop off and spew hot soup on you.
If you are a fan of sweet potatoes and you like soup, what are you waiting for?
Sweet Potato Bisque
Ingredients
- 1 tbl. unsalted butter
- 1 large onion, chopped
- 1 small clove garlic, minced
- 2 cans reduced-sodium chicken broth
- 1 40-oz. can sweet potatoes, drained, or 2 cups mashed baked sweet potatoes
- 1/8 to 1/4 tsp. marjoram
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. salt
- 1/3 cup half and half or milk
- Cinnamon – for sprinkling when soup is served
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Directions
Melt butter in a large pan. Add onion and garlic cook over medium heat until soft, 5 minutes. Add broth and sweet potatoes. Cover; heat to boil. Reduce heat; simmer 8 to 10 minutes.
Use an immersion blender or transfer to a blender; add marjoram, black pepper, and salt. Blend until smooth. Blend in cream or milk. Serve hot with cinnamon available for sprinkling on top of soup.
Source: Adapted from a recipe given to me by my friend and co-worker, Susan, from The Chicago Tribune Good Eating Cookbook