Sweet Potato Bisque

Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives.

Step: 1

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.

Step: 2

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.)

Step: 3

Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.

Step: 4

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.

Per Serving: 175 calories; protein 3.8g; carbohydrates 32.8g; fat 3.6g; cholesterol 4.3mg; sodium 56.9mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.