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Full Online Book HomeLearning KitchenSoups - Sweet Potato Bisque
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Soups - Sweet Potato Bisque Post by :quickdraw69 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1189

Click below to download : Soups - Sweet Potato Bisque (Format : PDF)

Soups - Sweet Potato Bisque

3 sweet potatoes
4 medium potatoes, peeled and quartered
1 large yellow onion, sliced thin
2-3 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon butter
10 cups water
1 heaping tablespoon flour
1/4 cup chicken or vegetable broth
1/4 -1/2 cup buttermilk
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon ground white pepper
1 teaspoon dried thyme
1/2 teaspoon ground cumin
ground black pepper
sour cream
chopped chives

Roast sweet potatoes in 450° degree F (230° C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.

Sauté onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and sauté 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh.

Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)

Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.

Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well. Serve hot with dollop of sour cream and garnish of chopped chives.

Makes 8 servings

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Soups - Potato -  Sweet Potato Soup Soups - Potato - Sweet Potato Soup

Soups - Potato -  Sweet Potato Soup
3/4 cup finely chopped onion 1 cup finely chopped leek 2 large garlic cloves, minced 3 large carrots, sliced thin (about 1 1/2 cups) 1 bay leaf 3 tablespoons unsalted butter 2 pounds (about 3 large) sweet potatoes a 1/2-pound russet potato 5 cups chicken broth plus additional for thinning the soup if desired 3/4 cup dry white wine 1 1/2 cups water In a kettle cook onion, leek, garlic and carrots with bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add sweet potatoes, peeled, halved lengthwise, and sliced

Soups - Saffron Potato And Onion Soups - Saffron Potato And Onion

Soups - Saffron Potato And Onion
1/2 tsp. saffron threads 3 medium onions, peeled and cubed (about 3 Cups) 3 medium potatoes, peeled and cubed (about 4 Cups) 6 Cups chicken broth 1 Cup heavy cream thin lemon sliced for garnish Place saffron threads in 1/4 Cup hot water and set aside for 30 - 40 minutes to steep. Place onions in large saucepan with 2 - 3 Tbl. water, cover and let sweat over low heat for 5 - 6 minutes until transparent. Watch carefully, do not let burn. Add potatoes and chicken broth to onions. Bring to a simmer and cook for