Three Pepper Sweet Potato Bisque

My niece, Katelyn,  just had a baby and we were planning a visit.  But of course, being Kim and David, we had to come bearing food.  Husband David Stovall made a chicken pot pie (post coming on that) and I came up with a sweet potato concoction that was absolutely amazing, if I have to say so myself. First, I must say that I'm not one to cover my sweet potato with brown sugar and sweet stuff.  This soup, I wanted to have a savory flavor.  








This will give you an idea of the size of the sweet potatoes I used.  I started with two very large sweet potatoes.  You could even used canned sweet potatoes to save some time.  We threw the potatoes on The Big Green Egg with a chicken pie.  It took about 45 minutes at 350° for the potatoes to get tender.  I cooled these in the fridge overnight, but you could also scoop the sweet potato out with a scoop, holding them with tongs if they're hot.

I diced a small sweet onion, peeled and cut three carrots and three ribs of celery.  I sauteed that in a little grape seed oil (but you can use olive oil if you like) in my dutch oven on medium heat.  The grape seed oil has a higher smoke point and a good nutty flavor.  




Another name for the carrot, celery, onion mixture is holy trinity.  It takes about 10 minutes for the carrots to start getting tender.


I then added four cups of this vegetable broth to the veggie mixture.  I like this brand with the screw top lid so that you can store what's left easily in the fridge.


One good thing about pulling your sweet potatoes out of the fridge (cooling them overnight after cooking) is how easy the peeling slides right off.  If you're working with a hot potato, just hold firmly with tongs and scoop it out with a melon scoop or ice cream scoop.  Add the sweet potato to the broth mixture.

Add a tablespoon of Worcestershire sauce, a sprinkle of cayenne pepper, 1/8 teaspoon white pepper, 1/8 teaspoon McCormick smoked paprika, 1/8 teaspoon Ground Cardamom, and 1/8 teaspoon McCormick chipotle chile pepper.  Simmer on medium until the carrots are tender, about 10-15 minutes.  At this point, you can take it off the stove and go take a walk while it cools.  Or you can go ahead and use an immersion blender or puree the mixture.  If you use a regular blender, it probably won't all fit at once.  Puree it in batches and then return the mixture to the dutch oven, warming if necessary.  This is where you can keep it super healthy and serve as it is.  Or if you'd like, add a half cup of heavy cream.


I love to finish it with some freshly grated nutmeg.  I love the taste and smell of fresh nutmeg.


Top it with a dollop of sour cream and freshly grated nutmeg.  Comfort in a bowl...One of my favorite fall comfort foods!  Just a perfect amount of heat (as in spicy heat).



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RECIPE

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INGREDIENTS

Two large sweet potatoes or 2 14 oz cans sweet potato
Grape seed oil or olive oil, 2 tablespoons
Small sweet onion, diced
Celery (2 ribs), sliced
Carrots (2 large, peeled and sliced)
Vegetable broth, 4 cups
Nutmeg, whole
1/2 cup heavy cream
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1/8 teaspoon smoked paprika
1/8 teaspoon McCormick Chipotle Chile Pepper 
Cayenne pepper, dash
1/8 teaspoon white pepper
1/8 teaspoon ground cardamom

INSTRUCTIONS

Preheat oven (or Big Green Egg with plate setter for indirect heat) to 350° and cook potatoes for 45 minutes to an hour, or until tender.  Heat oil in dutch oven on medium heat, adding onions, then celery and carrots.  Cook for approximately 5-8 minutes.  Add vegetable broth, and then the sweet potato.  Add the Worcestershire sauce, paprika, chile pepper, cayenne pepper, ground cardamom, and white pepper.  Bring to boil and then simmer for 15-20 minutes.

Puree the soup mixture with an immersion blender or in batches in blender until creamy smooth.  Add the cream and return to heat, if needed, warming until hot and serve.  Top with a dollop of sour cream and freshly grated nutmeg.  

Makes approximately 6  - 1 and 1/2 cup cup servings.




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