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Sweet Potato Bisque Recipe

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This recipe for Sweet Potato Bisque, by , is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Cook
Added: Monday, October 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 sweet potatoes/yams
4 potatoes, peeled and quartered
1 lg onion, thinly sliced
2 cloves garlic, minced
1 T olive oil
1 T butter
10 c water
1.5 T flour
1/4 c chicken broth
3/4 c buttermilk
1 t grated nutmeg
1 t ground ginger
1 t ground white pepper
1 t dried thyme
1/2 t ground cumin
salt and black pepper to taste

Directions:
Directions:
Roast sweet potatoes in a 450 degree oven for 30 minutes; cool and peel. Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pot with broth. Add water and sweet potatoes. Bring mixture to boil and reduce to simmer for 30 minutes. Liquid should reduce to approximately 8 cups. Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender/mixer. Return to pot and reheat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, salt and black pepper to taste, stirring well.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
154 calories, 4g fat, 3g protein
cooking time 75 minutes
I use yams for the color, so it looks and tastes similar to pumpkin soup. This has more flavor than than pumpkin soup.

 

 

 

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