Sweet Taterandouille Bisque Recipes

SWEET TATER/ANDOUILLE BISQUE

Steps:

• Rise sweet potatoes and boil until tender.
• Let them cool thoroughly and peel.
• Return potatoes to a large stock pot.
• Hand mash so they are coarse and add stock.
• Increase heat and bring to simmer.
• In a heavy cast iron skillet, saute onion and sausage in butter until onion is completely wilted.
• Add thyme, then brown sugar, and finally the liqueur.
• Stir until everything comes back to a simmer (bubble).
• Add this mixture to the stock pot and stir thoroughly.
• Puree this with an immersion blender.
• Keep this mixture warm, do not let it boil.
• Add the cream in a few minutes before you serve so that it does not curdle.
• Garnish with sour cream and/or herb and butter toasted croutons.

SWEET POTATO BISQUE

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.