Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Sweet Potato Bisque
Famous Authors (View All Authors)
Soups - Sweet Potato Bisque Post by :quickdraw69 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1125

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
salt
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

If you like this book please share to your friends :
NEXT BOOKS

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
PREVIOUS BOOKS

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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT