Frank Santoroski

Smooth Sweet Potato Bisque

Salads, Soups & Vegetables
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Contributor
Frank Santoroski
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Description

In a medium saucepan, sauté onion in butter until tender, about 5 minutes.

Add sweet potatoes, carrots, and chicken stock.

Simmer about 15 to 20 minutes, until tender.

Add sugar, nutmeg, and cumin and stir to combine.

Cool 15 to 20 minutes and puree in a blender or food processor.

Return puree to the saucepan. Reheat, then remove from heat and add cream.

You may want to make this in two batches.

Source Note

Original page 128. Contributed by Frank Santoroski.

Ingredients

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  • 2 teaspoons butter
  • 1/2 cup chopped onions
  • 1 medium sweet potato, peeled and chopped
  • 1 cup chopped carrots
  • 1 (16-ounce) can chicken stock
  • 1/2 teaspoon sugar
  • 1/4 teaspoon nutmeg
  • Cumin to taste
  • 3 tablespoons whipping cream

Directions

Ordered steps keep the recipe easy to follow.

  1. In a medium saucepan, sauté onion in butter until tender, about 5 minutes.
  2. Add sweet potatoes, carrots, and chicken stock.
  3. Simmer about 15 to 20 minutes, until tender.
  4. Add sugar, nutmeg, and cumin and stir to combine.
  5. Cool 15 to 20 minutes and puree in a blender or food processor.
  6. Return puree to the saucepan. Reheat, then remove from heat and add cream.
  7. You may want to make this in two batches.