Sweet Taterandouille Bisque Food

SWEET POTATO BISQUE

Steps:

• Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
• Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

SWEET TATER/ANDOUILLE BISQUE

Steps:

• Rise sweet potatoes and boil until tender.
• Let them cool thoroughly and peel.
• Return potatoes to a large stock pot.
• Hand mash so they are coarse and add stock.
• Increase heat and bring to simmer.
• In a heavy cast iron skillet, saute onion and sausage in butter until onion is completely wilted.
• Add thyme, then brown sugar, and finally the liqueur.
• Stir until everything comes back to a simmer (bubble).
• Add this mixture to the stock pot and stir thoroughly.
• Puree this with an immersion blender.
• Keep this mixture warm, do not let it boil.
• Add the cream in a few minutes before you serve so that it does not curdle.
• Garnish with sour cream and/or herb and butter toasted croutons.

JEN'S SWEET POTATO BISQUE

Steps:

• Add butter and oil to a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 minutes. Season with salt and pepper, to taste. Add the corn and cook for 1 more minute.
• Add the sweet potatoes, chicken broth, apple juice, 2 teaspoons seasoning, white pepper, remaining 1 1/2 teaspoons of salt, allspice, and cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes are cooked through and fork tender, about 20 minutes.
• Use an immersion blender and puree the bisque until smooth. Taste for seasoning, then stir in the heavy cream. Rewarm over low heat. Transfer to serving bowls and garnish with Sage and Savory Croutons.
• Heat olive oil in saucepan over low heat. Carefully add the bread to the saucepan and toss until browned. While browning, sprinkle with poultry seasoning. Transfer to a bowl and set aside.