Sweet Potato Bisque Recipe
Ingredients
| Sweet potatoes | 1 1/2 Pound | |
| Celery ribs | 2 , chopped | |
| Tart apple | 1 Large | |
| Butter | 2 Tablespoon | |
| Shallots | 1/4 Cup (16 tbs), chopped | |
| Light cream | 2 1/2 Cup (16 tbs) | |
| 2 tablespoons sherry or Madeira | ||
| Parsley | 1 Tablespoon, finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Peel and cube the sweet potatoes.
Put into a saucepan, add the celery, and cook, covered, in a small amount of water 10-15 minutes.
Meanwhile, peel, core, and chop the apple.
Melt the butter and, when hot, add the shallots and saute 1 minute.
Add the apple and cook, while stirring, for 5 minutes.
Drain potatoes and combine in pan with the apple mixture.
Puree through blender, food mill, or food processor until smooth.
Return to pan and add cream, salt, and pepper.
Add the sherry or Madeira and bring to a boil.
Stir the parsley through the bisque for color.
Put into a saucepan, add the celery, and cook, covered, in a small amount of water 10-15 minutes.
Meanwhile, peel, core, and chop the apple.
Melt the butter and, when hot, add the shallots and saute 1 minute.
Add the apple and cook, while stirring, for 5 minutes.
Drain potatoes and combine in pan with the apple mixture.
Puree through blender, food mill, or food processor until smooth.
Return to pan and add cream, salt, and pepper.
Add the sherry or Madeira and bring to a boil.
Stir the parsley through the bisque for color.
Chef
