Sweet Potato Bisque

 

I love soup. And considering the Dallas weather is getting more mild by the day, I am taking advantage of as many cozy soup recipes as I can before the season dictates cookouts and corn on the cob (which, by the way, I am not complaining about!).

But anyway. Back to this recipe that, yes, I did find on my fave food blog. I really need to branch out…

But could you really resist a recipe that basically calls for cinnamon toast croutons? Um, yeah. I don’t think so. This recipe was easy, and other than one colossal mistake, went off without a hitch and turned out deliciously!

Yield: serves 2-4  Total Time: 45 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 pinch of red pepper flakes
  • 3 tablespoons bourbon (I used Maker’s Mark)
  • 2 medium sweet potatoes, peeled and cubed
  • 2 cups low-sodium vegetable stock
  • 2 cups water
  • 1/2 cup half and half
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

For the croutons:

  • 4 slices whole grain bread, cut into cubes
  • 2 tablespoons brown butter
  • 1/2 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon

Directions:

Preheat oven to 425 degrees F. Heat a large pot over medium heat and add olive oil and butter. Add onions with pepper flakes and a pinch of salt and stir to coat, then cook until softened, about 5 minutes. Add in garlic and cook for another minute. Increase heat slightly and add bourbon, stirring well. Let cook for 2-3 minutes.

Add sweet potatoes, stock and water to the pot. Cover and let simmer for 25 minutes, until sweet potatoes are soft.

While sweet potatoes are boiling, add bread cubes to a baking sheet. Toss with cinnamon and sugar, then brown butter, and bake for 8-10 minutes until golden. Remove and set aside until soup is finished.

After sweet potatoes are soft, carefully pour the entire mixture into a high-powdered blender and pureed until smooth and creamy, about 5 minutes.  Transfer creamy soup back into the pot over low heat. Stir in half and half, salt and pepper, then taste and season additionally if needed. Serve with croutons on top!

Remember that mistake I was telling you about? Always, always, always make sure the top to your blender is securely in place and have your hand over it as an extra precaution. Not only did my kitchen (and my dog!!) turn out festively orange as a result of a sweet-potato-puree explosion, I have blistered burns on my arms, shoulders and forehead from the boiling mixture.

Lesson learned.

But still. This bisque was a cinch, and the perfect comfort food. Adding it to my “favorites” list, and looking forward to pulling it out again this fall when the temperatures turn south again.

Cheers to the few remaining chilly days!

Becca Tochman

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