Chai-Infused Sweet Potato Bisque
Ingredients
Pine & Pepper Spices
- 1 Muslin Bag
- 1⅛ lbs. Sweet potatoes, peeled and diced
- 3 cups Chicken (or vegetable) stock
- 3 Tbsp. Dark brown sugar
- 3 Tbsp. Heavy cream
- 3 Tbsp. Apple juice
Directions
-
1
Tie the Chai Spices into the muslin bag.
-
2
Combine the spice bag, sweet potatoes, and stock in a large pot and bring to a boil over high heat. Cook until the sweet potatoes are fork-tender, 15 to 20 min.
-
3
Lift the spice bag out and drain the sweet potatoes, reserving the cooking liquid in a bowl.
-
4
Tip the sweet potatoes into a food processor and purée until silky, adding back enough of the reserved stock to reach the consistency you like. Pour the bisque back into the pot.
-
5
Stir in the brown sugar, Supreme Saigon Cinnamon, Kosher Salt, white pepper, ground cardamom, ground cloves, heavy cream, and apple juice.
-
6
Warm gently over low heat for 5 min. so the spices bloom and the cream is just heated through.
-
7
Ladle into bowls and top with our Sage & Savory Croutons, or finish with a swirl of cream and a dusting of extra cinnamon. Makes 3 cups. For a vegetarian bisque, use vegetable stock; garnet yams give a brighter orange color and a slightly sweeter finish.
