Sweet Potato Bisque with Cherry Garnish

[migration] empty title 425 Author: Canadian Living Credits: [migration] empty title 425

Soup that you can make ahead and reheat just before serving is always a good idea for a Thanksgiving menu.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2003

Ingredients

  • 1 fennel bulb
  • 2 tablespoons butter
  • 1 carrots diced
  • 1 celery stalk diced
  • 1 onion diced
  • 1 cup dry white wine
  • 1/4 cup brandy optional
  • 4 1/2 cups peeled and cubed sweet potatoes (about 1-1/4 lb/625 g, 2 large or 3 small)
  • 3 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3/4 cups whipping cream
Cherry Garnish:
  • 3/4 cups dried sour cherries
  • 1 shallots minced
  • 1/2 teaspoon grated orange rind
  • 1/2 cup orange juice
  • 1/2 cup ruby port
  • 1/2 cup orange juice
  • 1 pinch salt

Method

Cut stalks off fennel bulb. Chop enough of the lacy fronds to make 2 tbsp (25 mL); reserve for garnish. Quarter bulb and core. Dice 3 of the quarters; set remaining quarter aside for Cherry Garnish.

In stockpot, melt butter over medium heat; cook diced fennel bulb, carrot, celery and onion until softened, about 10 minutes. Add wine, and brandy (if using). Bring to boil over high heat; boil until reduced to half, about 3 minutes. Add sweet potatoes, stock, 1 cup (250 mL) water, salt and nutmeg; bring to boil. Reduce heat, cover and simmer until potato falls apart when pierced, about 25 minutes.

Cherry Garnish: Meanwhile, dice reserved fennel-bulb quarter into 1/8-inch (3 mm) pieces. In small saucepan, combine fennel bulb, cherries, shallot, orange rind, orange juice, port and salt ; cover and simmer over low heat until cherries and fennel are tender, about 15 minutes. Uncover and increase heat to medium; simmer until no liquid remains, about 7 minutes. Set aside.

In blender, purée soup in batches. (Make-ahead: Let soup and garnish cool for 30 minutes; refrigerate until cold. Refrigerate in separate airtight containers for up to 2 days.) Return soup to pot. Stir in cream; heat through over medium-low heat, stirring occasionally. Divide among 8 warmed bowls. Top each with 2 tbsp (25 mL) of the Cherry Garnish. Sprinkle with reserved fronds.

Nutritional facts Per serving: about

  • Sodium 508 mg
  • Protein 5 g
  • Calories 267.0
  • Total fat 12 g
  • Cholesterol 38 mg
  • Saturated fat 7 g
  • Total carbohydrate 34 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 166.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet Potato Bisque with Cherry Garnish

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