Calling all food enthusiasts and recipe aficionados! Are you on the hunt for an extraordinary culinary adventure that will tantalize your taste buds and impress your dinner guests? Look no further, as we venture into the realm of one of the most exquisite and comforting dishes: Jens Sweet Potato Bisque. This creamy, velvety soup is brimming with the natural sweetness of roasted sweet potatoes, enhanced by a medley of aromatic spices and finished with a touch of luscious cream or coconut milk for an irresistibly rich and satisfying experience. Whether you're a seasoned chef or a cooking novice, prepare to embark on a culinary journey as we delve into the secrets of crafting the perfect Jens Sweet Potato Bisque, promising to leave you with a symphony of flavors that will linger in your memory long after the last spoonful.
Here are our top 6 tried and tested recipes!
SWEET POTATO BISQUE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
- Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.
SWEET POTATO BISQUE
I love to serve this bright orange, sweet potato bisque for special occasions in fall and winter. The recipe includes a minted chili oil to drizzle on top. It's well worth the few extra minutes it takes to make! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.
Nutrition Facts : Calories 413 calories, Fat 32g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 512mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.
SWEET POTATO BISQUE
Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives.
Provided by Barbara
Categories Sweet Potato Soup
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
- Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
- Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
- Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 32.8 g, Cholesterol 4.3 mg, Fat 3.6 g, Fiber 4.4 g, Protein 3.8 g, SaturatedFat 1.4 g, Sodium 56.9 mg, Sugar 4.3 g
SWEET POTATO BISQUE
Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives.
Provided by Barbara
Categories Sweet Potato Soup
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
- Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
- Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
- Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 32.8 g, Cholesterol 4.3 mg, Fat 3.6 g, Fiber 4.4 g, Protein 3.8 g, SaturatedFat 1.4 g, Sodium 56.9 mg, Sugar 4.3 g
SWEET POTATO BISQUE
Make and share this Sweet Potato Bisque recipe from Food.com.
Provided by Parsley
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, combine the onion, celery, carrot, sweet potatoes, broth, curry powder, thyme, pepper, cayenne and white wine.
- Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the sweet potatoes are soft.
- With a slotted spoon, remove about 1 1/2 cups of the vegetables and set aside.
- Puree the remaining soup with a hand blender (or food processor) until smooth.
- Return the vegetables to the pot.
- Stir in the and coconut milk and milk, and heat through.
Nutrition Facts : Calories 215.2, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.3, Sodium 682.3, Carbohydrate 39.6, Fiber 6, Sugar 9.1, Protein 7.8
SWEET POTATO, CORN AND JALAPEñO BISQUE
Provided by Kim Severson
Categories dinner, easy, lunch, quick, one pot, soups and stews, appetizer, main course
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
- Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 12 grams
Tips:
- Choose sweet potatoes that are firm and have smooth skin. Avoid potatoes that are bruised or have blemishes.
- To save time, you can use pre-cooked sweet potatoes. Simply peel and cube the potatoes, then microwave them on high for 5-7 minutes, or until they are tender.
- If you don't have a blender, you can use an immersion blender to puree the soup. Just be sure to blend it until it is smooth and creamy.
- To make the soup ahead of time, simply make it up to the point of adding the cream and cheese. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat, stirring occasionally. Once the soup is heated through, add the cream and cheese and stir until melted.
- Serve the soup with a dollop of sour cream, a sprinkle of chopped chives, or a drizzle of olive oil. You can also add a side of crusty bread or crackers for dipping.
Conclusion:
This sweet potato bisque is a delicious and comforting soup that is perfect for a cold winter day. It is also a great way to use up leftover sweet potatoes. With its creamy texture and slightly sweet flavor, this soup is sure to please everyone at your table.
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