Sweet Potato Bisque

Sweet Potato Bisque

  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 Chopped Yellow Onion
  • 2 Cloves Fresh Garlic, Chopped
  • 1 Tbsp. Thyme, Ground
  • 1/2 Tsp. Cinnamon, Ground
  • 1/2 Tsp. Allspice, Ground
  • 1/4 Tsp. Cloves, Ground
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Black Pepper, Ground
  • 1 Tbsp Granulated Sugar
  • 2 Lbs. Sweet Potatoes, Peeled, Diced in 1 in. Cubes
  • 1 Qt. Chicken Stock
  • 1 Cup Evaporated Milk
  • 1/2 Heavy Cream
  • 1/2 Cup Dry Cooking Sherry
  • 1/4 Cup Chives, Chopped (Garnish)

In a large saucepan over medium-high heat, heat the oil. Add the onion, garlic, thyme, cinnamon, allspice, cloves, salt, pepper, and sugar, and cook until the vegetables are soft and lightly browned, about 5 minutes.

Add the sweet potatoes, stock, milk and cream. Cook with bubbles just forming on the surface until the potatoes are soft, 15 to 20 minutes.

Remove from heat and puree the soup until smooth. This can be done in the pot with a handheld stick (immersion) blender or in a blender or food processor. If using a blender or food processor, strain the soup, puree the solids and add the hot liquid back slowly in small batches, pulsing between each addition.

Adjust the thickness by adding more stock, milk or cream. Add sherry, stirring to combine. Garnish with chopped chives. Yields 8 servings.

From Miguel Espina, Searcy Country Club