Jen's Sweet Potato Bisque
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Butter2 tbsps
Olive Oil1 small
Onion (diced)2 cloves
Garlic (minced)1
Salt1 cup
Corn (frozen, thawed)2 cups
Chicken Broth2 cups
Apple Juice1 tsp
Ground Allspice1 tsp
Cayenne Pepper1 cup
Heavy Cream1 cup
French Bread (cubed)Directions:
1
Watch how to make this recipe
2
Special equipment: Immersion Blender Add butter and oil to a large saucepan over medium-high heat
3
Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 minutes
4
Season with salt and pepper, to taste
5
Add the corn and cook for 1 more minute
6
Add the sweet potatoes, chicken broth, apple juice, 2 teaspoons seasoning, white pepper, remaining 1 1/2 teaspoons of salt, allspice, and cayenne
7
Bring to a boil, then reduce the heat and simmer until the potatoes are cooked through and fork tender, about 20 minutes
8
Use an immersion blender and puree the bisque until smooth
9
Taste for seasoning, then stir in the heavy cream
10
Rewarm over low heat
11
Transfer to serving bowls and garnish with Sage and Savory Croutons
12
Heat olive oil in saucepan over low heat
13
Carefully add the bread to the saucepan and toss until browned
14
While browning, sprinkle with poultry seasoning
15
Transfer to a bowl and set aside