My grandparents came to visit and meet Claire for the first time a couple of weeks ago. I wanted to make a light lunch that wouldn’t keep me in the kitchen so I could spend time with them as well and came across this recipe for Sweet Potato Bisque. It was a huge hit. Sweet potatoes are boiled until tender, then mixed with sautéed vegetables, warm spices, dark brown sugar, and chicken stock. After simmering to let the flavors meld, the soup is pureed until smooth and creamy. It is served warm with cream and chopped pecans.
If you have an immersion blender available, it makes it so much easier to puree the soup. If using a stand mixer, the soup may need to be pureed in batches and be careful not to overfill the blender. I topped the soup with plain chopped pecans, but candied pecans would also be delicious.
Sweet Potato Bisque
Adapted from Bell’Alimento
3 medium sweet potatoes, peeled and diced
5 cups chicken stock, divided
2 tablespoons extra virgin olive oil
2 medium onions, finely diced
2 ribs celery, finely diced
3 garlic cloves, minced
Salt and pepper to taste
1/2 teaspoon ground ginger
1/2 cup dark brown sugar
1/4 teaspoon ground cayenne pepper
1/2 teaspoon freshly ground nutmeg
1 cup heavy cream
Chopped pecans for garnish
In a large pot, cover the sweet potato pieces with cold salted water. Bring to a boil and cook until tender. Drain.
Transfer the sweet potatoes to a bowl. Add about 1/4 cup of the stock and mash until smooth.
Drizzle the oil into the empty pot over medium heat. Once heated, add the onions, celery, and garlic. Cook, stirring often, until softened. Add the mashed sweet potato and season with salt and pepper. Stir in the ginger, dark brown sugar, cayenne pepper, nutmeg, and remaining chicken stock. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for 30 minutes.
Remove from heat and use an immersion blender to puree until smooth. You can also carefully transfer it to a stand mixer to blend until smooth.
Served immediately drizzled with heavy cream and chopped pecans.