Sage Sweet Potato Bisque
Ingredients
Pine & Pepper Spices
- 1½ Tbsp. Butter
- 1½ Tbsp. Olive oil
- ¾ small Yellow onion, diced
- 3 cloves Garlic, minced
- 1½ cups Frozen corn, thawed
- 2¼ lbs. Sweet potatoes, peeled and diced
- 3 cups Chicken (or vegetable) stock
- 3 cups Apple juice
- ¾ cup Heavy cream
- — Salt and pepper, to taste
Directions
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1
Warm the butter and olive oil together in a large saucepan over medium-high heat. Once the butter starts to foam, add the onion and garlic and sauté until soft and just turning translucent.
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2
Add the corn, sweet potatoes, stock, apple juice, Poultry Seasoning, Grey Sea Salt, Fine White Sarawak Pepper, Ground Jamaican Allspice, and Cayenne Chile Powder.
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3
Bring everything to a boil, then lower the heat and simmer, partly covered, for 20 to 25 min., until the sweet potatoes are completely tender.
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4
Carefully purée the soup with an immersion blender (or in batches in a standing blender) until silky.
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5
Stir in the cream, warm through, and taste — adjust the salt and pepper as needed.
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6
Top with a few toasted sage leaves and a swirl of cream, or scatter croutons over the top. Makes 6 to 7 cups.
