BuffaloSpree.com's Recipe of the week: Sweet Potato Bisque
Recipe provided by
(originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)
1/4 cup oil
2 large carrots, chopped
1/2 stalk celery, chopped
1 small onion, chopped
6 large sweet potatoes, skinned and cubed
8 cups heavy whipping cream
3 tablespoons ground nutmeg
1 cup maple syrup
Salt and white pepper, to taste
1 tablespoon unsalted butter, cold
1 tablespoon all-purpose flour
Heat oil in a large pot over medium heat. Once hot, add carrots, celery, onion, and sweet potatoes. Sauté for 10 minutes, until onion is translucent and potatoes begins to brown. Add water to cover and bring to a boil for 5 minutes. Reduce heat and simmer until largest potatoes are fork tender. Add the cream and continue to simmer for 25 minutes. Stir in remaining ingredients and purée with a hand blender or in a regular blender. If the soup is too thin, use the roux.
To make the roux, combine the butter with flour and mix thoroughly. Bring the pot back to medium heat. Return the soup to the pot and whisk in the roux. Stirring regularly, cook for another 15 minutes until desired thickness has been reached.