Meatless Monday: Sweet Potato Bisque
It’s time to sweeten your savory menus by adding this rich yet healthy sweet potato soup to the mix. Most people associate this terrific tuber with holiday sweet potato casserole, but sweet potatoes can be prepared and enjoyed in so many ways, including baked, boiled and mashed, or fried. Sweet potatoes are loaded with beta-carotene and vitamins A and C. And some studies have shown that steaming preserves the anthocyanins found in sweet potatoes.
If you want to enjoy a simple sweet potato side dish, simply peel and cut a sweet potato into ½-inch slices steam for about 7 minutes. Season with salt and pepper or try something extra flavorful by seasoning with cinnamon, cloves, and nutmeg.
For a comforting lunch or dinner, make this sweet potato bisque. When you want to warm up, this soup is a perfect pick.
Sweet Potato Bisque
- 2 tablespoons butter
- 1 sweet onion, finely chopped
- ½-inch piece of ginger, peeled and finely chopped
- 3 cloves garlic, finely minced
- Kosher salt
- Freshly ground black pepper
- 1 chipotle pepper, canned in adobo sauce
- 2 large sweet potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup apple cider
- ¾ cup heavy whipping cream
- Sour cream, for garnish
Place butter in a large Dutch oven and heat over medium-high heat. When the butter begins to foam, add in the onion and ginger; sauté for about 3 to 4 minutes. Add in the garlic; sauté for 1 minute. Season with salt and pepper. Add in the chipotle pepper; sauté for 1 minute while breaking up the pepper with a wooden spoon. Add in the sweet potatoes, chicken broth, and apple cider. Bring to a simmer; cook for about 20 minutes or until the sweet potatoes are tender. Using an immersion blender, puree the ingredients until smooth. Stir in the heavy cream. Ladle bisque into soup bowls and garnish with a dollop of sour cream. SERVES 6