I love a liquid meal. When the weather cools my stew pot comes out and I go deep into soup mode.
Perhaps it’s the irresistible simplicity of a one pot meal, or maybe the fact that I can start making dinner at 3:00pm and enjoy the smell of braised beef all afternoon.
The soup concept has been loved since the discovery of fire. Historically, soups and stews were meals that were enjoyed by nobles and common-folk alike. If you’re not yet on the soup bandwagon, this bisque will help you get started.
Sweet potatoes feel like dessert but they’re actually vegetables. That’s reason enough to love them. Garlic and shallots join the hot tub, and the puree is finished with a bit of extra virgin olive oil and pungent blue cheese.
Another reason to love this soup is the fact that it goes from the cutting board to your bowl in less than 40 minutes, making it the perfect weeknight dinner. Get your pots out and your spoons ready. It’s time for a liquid meal.
Sweet Potato Bisque
- 2 lbs sweet potatoes
- 2 medium shallots (diced)
- 3 cloves garlic (minced)
- 1 1/2 teaspoons salt
- 2 teaspoons fresh rosemary (chopped)
- 1/2 cup white wine
- 1 tablespoon unsalted butter
- 2 cups chicken stock
- 2 cups whole milk
- 1/4 cup heavy whipping cream
- extra virgin olive oil (for finishing)
- 4oz blue stilton, or any blue cheese of your choice, crumbled
Coat the bottom of a heavy saucepan with olive oil and heat over medium high heat. Saute shallots, rosemary, and garlic; season with salt. When the shallots have begun to brown, add white wine and allow the alcohol to cook off for 3-5 minutes. Add butter and sliced sweet potatoes, and cover. Reduce heat to medium and cook for 10-15 minutes or until potatoes are fork tender. Add chicken stock, heavy cream and milk and puree using an emersion blender or a stand blender. To serve, drizzle with olive oil and sprinkle blue cheese crumbles. Enjoy!