Friday, December 09, 2005
Silky Sweet Potato and Apple Bisque Recipe
Recipe from Christie
December 2005 Supper Club
Ingredients:
1 tablespoon canola oil
2 cups chopped onion
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 Granny Smith apples, cored, peeled, cut into 1-inch cubes (about 12 ounces)
3 cups chicken or vegetable broth
3/4 cup apple juice
1 teaspoon EACH dried thyme and dried basil, crushed
1/4 teaspoon freshly ground black pepper
Directions:
In a large saucepan heat the oil over medium-high heat. Add the onion and cook for about 3 minutes, stirring occasionally, until tender. Add remaining ingredients, cover partially and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender. Cool slightly. In the workbowl of a food processor, puree soup in several batches (depending on the size of your processor) until smooth. Return the soup to the pan, and heat until warmed through.
December 2005 Supper Club
Ingredients:
1 tablespoon canola oil
2 cups chopped onion
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 Granny Smith apples, cored, peeled, cut into 1-inch cubes (about 12 ounces)
3 cups chicken or vegetable broth
3/4 cup apple juice
1 teaspoon EACH dried thyme and dried basil, crushed
1/4 teaspoon freshly ground black pepper
Directions:
In a large saucepan heat the oil over medium-high heat. Add the onion and cook for about 3 minutes, stirring occasionally, until tender. Add remaining ingredients, cover partially and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender. Cool slightly. In the workbowl of a food processor, puree soup in several batches (depending on the size of your processor) until smooth. Return the soup to the pan, and heat until warmed through.
# posted by Cate @ 6:42 AM 
