Full Online Books
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
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Sweet Potato Bisque
Famous Authors (View All Authors)
Vegetables - Sweet Potato Bisque Post by :casey8008 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1741

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

Vegetables - 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

If you like this book please share to your friends :

Vegetables - Sweet Potato -  Sweet Potato Butter Vegetables - Sweet Potato - Sweet Potato Butter

Vegetables - Sweet Potato -  Sweet Potato Butter
2 cups sweet potatoes, about 3 large- cooked and mashed 3/4 cup sugar 1 1/2 cups unsweetened apple cider 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves Combine first 3 ingredients in a small saucepan; bring to a boil, and cook, stirring constantly, until sugar dissolves. Reduce heat; add cinnamon and cloves. Simmer, uncovered, 1 1/2 hours, stirring frequently. Refrigerate at least 24 hours before serving. Serve with toast or English muffins. If desired, while hot spoon into hot sterilized jars, leaving 1/2-inch headspace, wipe jar rims. Cover at once with metal lids, and screw on bands. Refrigerate

Vegetables - Sweet Potato Biscuits By Memq Vegetables - Sweet Potato Biscuits By Memq

Vegetables - Sweet Potato Biscuits By Memq
2 medium sweet potatoes, baked, peeled, and mashed 1/4 cup dark brown sugar 3 cups all purpose flour 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. grd nutmeg 1 cup unsalted butter softened 1/4 cup buttermilk Preheat oven to 450° F. In blender or food processor, puree sweet potatoes with sugar until smooth In bowl, sift together all dry ingredients. By hand or in a food processor, cut in butter until mixture resembles a coarse meal. Add sweet potato mix, and milk, mix until just blended. Gather dough into a ball, turn out onto lightly floured surface, knead