Sweet Potato Bisque
We don’t eat out a lot. We are a family of 5 and to take the entire family out at once costs an arm and a leg. On the rare occasion we brave the
inevitable melt down elements it’s typically to our favorite Mexican joint (chips/salsa and a margarita the size of a fish bowl yes please). The food is good, reasonably priced and it’s so loud no one can hear our uber loud kids. Win. Win. When it’s just the two of us, we like to go where there is wine there are adults having conversation around say a cheese plate. We don’t have that in Mayberry our 2 stoplight town but a hop skip and a town over we’ve become enamored with a local restaurant called Fig.
They tailor their small menu around seasonal and locally sourced ingredients. Plus they have wine that comes out of self serve wine machines. Seriously. Awesome and I’m considering moving in. Other than wine at the touch of a button, one of my favorites (besides the cheese plate, deviled egg, shrimp & grits and everything else I’ve eaten there) has to be the soup. Their sweet potato bisque is thick, creamy has a little kick. We’ve been to Fig at least a half dozen times (ehem and here is where I tell you that I paid for every single one of those meals, now back to our regularly scheduled blog post) and I always order the soup.
Since I can’t eat there every night, because then I’d be broke and the blog would wither away, I decided to whip up my own version of their sweet potato bisque. This one is thick, creamy, nutty and laced with a pinch of spice and everything nice.
Get yourself a cup, start a fire and snuggle up with a good
book blog. Fuzzy slippers totally optional.
- 3 medium sweet potatoes - peeled and diced
- 5 cups chicken stock
- 2 tablespoons extra virgin olive oil
- 2 medium onions - minced
- 2 ribs celery - minced
- 3 cloves garlic - minced
- 1/2 teaspoon ground ginger
- 1/2 cup dark brown sugar
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon nutmeg
- 1 cup heavy whipping cream
- chopped pecans - optional
- Place sweet potatoes into a large stock pot. Cover with cold water and season with salt. Bring to a boil and cook until fork tender. Drain and return to pot. Mash potatoes with a little of the chicken stock until smooth. Set aside.
- In a saute pan heat the olive oil over medium heat and sauté: onions, celery, and garlic until softened. Add onion mixture to sweet potato pot. Season with salt/pepper.
- Add: ginger, brown sugar, cayenne, nutmeg and remaining stock. Bring to a boil. Reduce heat to simmer and continue cooking for additional 30 minutes stirring occasionally.
- Remove from heat, transfer to blender and pulse into smooth. Stir in cream. Check for seasoning add salt/pepper if necessary. Garnish with chopped pecans.