Quick Sweet Potato Bisque Recipes

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JEN'S SWEET POTATO BISQUE



Jen's Sweet Potato Bisque image

Provided by Janet Johnston

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon butter
1 tablespoon olive oil
1/2 small onion, diced
2 cloves garlic, minced
Salt and freshly ground black pepper, for seasoning, plus 1 1/2 teaspoons salt
1 cup frozen corn, thawed
1 1/2 pounds sweet potatoes, peeled and diced
2 cups chicken broth
2 cups apple juice
2 teaspoons poultry seasoning (recommended: Savory Spice Shop s Sage and Savory Stuffing Seasoning)
1/2 teaspoon finely ground white pepper
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
Sage and Savory Croutons, for serving, recipe follows
1 cup cubed French bread
2 tablespoons olive oil
1 teaspoon poultry seasoning (recommended: Savory Spice Shop s Sage and Savory Stuffing Seasoning)

Steps:

  • Add butter and oil to a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 minutes. Season with salt and pepper, to taste. Add the corn and cook for 1 more minute.
  • Add the sweet potatoes, chicken broth, apple juice, 2 teaspoons seasoning, white pepper, remaining 1 1/2 teaspoons of salt, allspice, and cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes are cooked through and fork tender, about 20 minutes.
  • Use an immersion blender and puree the bisque until smooth. Taste for seasoning, then stir in the heavy cream. Rewarm over low heat. Transfer to serving bowls and garnish with Sage and Savory Croutons.
  • Heat olive oil in saucepan over low heat. Carefully add the bread to the saucepan and toss until browned. While browning, sprinkle with poultry seasoning. Transfer to a bowl and set aside.

SWEET POTATO BISQUE



Sweet Potato Bisque image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
3 cloves garlic, finely chopped
1 Vidalia onion, finely chopped
1/2-inch knob ginger, peeled and finely chopped
Kosher salt and freshly ground black pepper
1 chipotle pepper, canned in adobo sauce
4 cups chicken broth
1 1/4 cups apple cider
2 large sweet potatoes, peeled and cubed (about 2 pounds)
3/4 cup heavy whipping cream
Sour cream, for serving, optional

Steps:

  • Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
  • Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

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