Tomato Sweet Potato Bisque With Pesto Grilled Cheese Croutons Recipes

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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.

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.

TOMATO SWEET POTATO BISQUE



Tomato Sweet Potato Bisque image

I saw this on Good Morning America and it sounded so interesting, I just had to save it to try one of these days! It's based on Carla Hall's recipe book.

Provided by Linky

Categories     Yam/Sweet Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 medium carrots, coarsely chopped
1 celery rib, coarsely chopped
1 large sweet onion, coarsely chopped
kosher salt
1 jalapeno chile, stemmed, seeded, and chopped
4 garlic cloves, chopped
2 sprigs fresh thyme
4 fresh basil leaves
1 (14 1/2 ounce) can fire-roasted tomatoes, diced
1 quart vegetable stock (or store-bought unsalted vegetable broth, plus more if desired)
1 medium sweet potato, peeled and chopped
1/4 cup heavy cream
fresh ground black pepper

Steps:

  • Heat a large saucepan over medium-high heat.
  • Add the oil and heat until just hot. Add the carrot, celery, onion, and ½ teaspoon salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes.
  • Add the jalapeno, garlic, thyme, and basil. Cook, stirring occasionally, until the vegetables are nice and brown, about 7 minutes.
  • Stir in the tomatoes with their juices, then stir in the stock and sweet potato.
  • Bring to a boil, then reduce the heat to maintain a steady simmer. Simmer until the sweet potato is very, very tender, about 1 hour. The sweet potatoes should be soft enough to mash easily with the back of a spoon.
  • Remove and discard the thyme sprigs.
  • Using an immersion blender or stand blender (working in batches if necessary), puree until silky smooth.
  • Reheat the soup over low heat.
  • Stir in the cream.
  • For a thinner soup, stir in more stock.
  • Season to taste with salt and pepper and serve hot.

TOMATO SWEET POTATO BISQUE WITH PESTO GRILLED CHEESE CROUTONS



Tomato Sweet Potato Bisque with Pesto Grilled Cheese Croutons image

Provided by Carla Hall

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 27

1 medium sweet potato
1 tablespoon olive oil
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
1 sweet onion, roughly chopped
1/2 teaspoon kosher salt, plus more as needed
4 cloves garlic, peeled and chopped
2 sprigs fresh thyme
1 bay leaf
One 14.5-ounce can fire-roasted diced tomatoes
1/4 teaspoon cayenne pepper
4 cups unsalted vegetable broth, or more as needed
1/4 cup heavy cream
Freshly ground black pepper
Micro basil, for garnish
Pesto Grilled Cheese Croutons, recipe follows
2 cups packed fresh basil
2 cloves garlic, roughly chopped
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmigiano-Reggiano
1 teaspoon lemon zest
Pinch kosher salt, plus more as needed
1/4 cup extra-virgin olive oil
Eight 1/2-inch slices bread, cut from a loaf of pain de mie
4 slices sharp or extra-sharp aged Cheddar, thinly sliced
3 tablespoons unsalted butter, softened
3 tablespoons mayonnaise

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes. Allow to cool, then peel it.
  • Meanwhile, heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme and bay leaf and cook, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
  • Stir in the tomatoes with their juices and cayenne, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and bay leaf. Add the roasted sweet potato.
  • Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. Season to taste and serve hot with the micro basil and Croutons.
  • To the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, lemon zest and salt. Pulse until the mixture forms a chunky paste, scraping down the sides and bottom of the bowl occasionally. With the machine running, add the olive oil in a steady stream. Keep processing until the desired consistency is reached, pulsing less for a more coarse pesto and more for a smooth one. Season to taste.
  • To make the sandwiches: Spread some pesto on 1 side of 2 slices of bread. Arrange a slice of Cheddar over the pesto on 1 slice of bread. Sandwich with the other slice of the bread, pesto-side down. Repeat with remaining pesto, bread and Cheddar.
  • Mix the butter and mayo together in a small bowl. Spread a generous layer on both sides of each sandwich.
  • Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown, the cheese is melty and the sandwich is heated through. Repeat with the remaining sandwiches. Cut into croutons.

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