Sweet Potato Bisque with Cherry Garnish
Soup that you can make ahead and reheat just before serving is always a good idea for a Thanksgiving menu.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 267 |
| pro | 5 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 34 g |
| fibre | 3 g |
| chol | 38 mg |
| sodium | 508 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 9% |
| vit A | 166% |
| vit C | 40% |
| folate | 11% |
-
1 fennel bulb
2 tbsp (25 mL) butter
1 each carrot, stalk celery and onion, diced
1 cup (250 mL) dry white wine
1/4 cup (50 mL) brandy (optional)
4-1/2 cups (1.125 L) cubed peeled sweet potatoes (about 1-1/4 lb/625 g, 2 large or 3 small)
3 cups (750 mL) chicken stock
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) nutmeg
3/4 cup (175 mL) whipping cream
Cherry Garnish:
3/4 cup (175 mL) dried sour cherries
1 shallot, minced
1/2 tsp (2 mL) grated orange rind
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) ruby port or orange juice
Pinch salt
Preparation:
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 sa< 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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »