Friday, December 09, 2005


Silky Sweet Potato and Apple Bisque Recipe

Recipe from Christie
December 2005 Supper Club

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

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.

Comments: Post a Comment

<< Home

This page is powered by Blogger. Isn't yours?