I’m a little late with this post. Sweet potato bisque has been on my to-do list for months now and I’m just getting around to it. I typically think of this as an autumn soup, but it’s better late than never, right? The weather has been really cold in Atlanta the last couple of days, so the timing of this soup was perfect. Bruce and Felix came over for dinner last night and I grilled pork tenderloin as the main course. This bisque was a perfect prelude to a pork dinner.
We make an effort to incorporate sweet potatoes in our diet as often as possible. We tend to limit carbohydrates on an everyday basis, but sweet potatoes serve as a very nutritious and healthful carbohydrate. They are high in beta carotene, vitamin C, calcium, and potassium and are a great source of fiber. Roasting tends to be my favorite go to method of cooking sweet potatoes. I cut the potatoes into one inch cubes, coat them in sesame oil, season with salt, and roast them on a baking sheet for 15 to 20 minutes at 425 degrees.
Creme Fraiche enhanced with maple syrup and cinnamon compliments this soup perfectly. I always buy creme fraiche at my local farmer’s market but if you can’t find it at your local market, you can make it by mixing heavy cream and buttermilk. The ratio is two tablespoons of buttermilk to one cup of cream. Mix the two ingredients, cover loosely, and leave in a warm place for approximately 12 hours. The consistency will be thick but pourable.
Get creative with the creme fraiche, a squeeze bottle, and a wooden skewer. You truly can make the bisque your canvas and create your own shape and design. For ideas, search the web for sauce or plate painting. Remember that we eat with our eyes first, so a beautiful presentation only enhances the experience of this delicious bisque.
Ingredients
7 ounces creme fraiche
1 tablespoon maple syrup
1 teaspoon ground cinnamon
2 tablespoons sesame oil
1 large onion, chopped
4 cloves garlic, minced
4 cups chicken stock
4 large sweet potatoes, peeled and cut into 3/4 inch cubes
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 1/2 teaspoon salt
1 cup half and half
1 teaspoon freshly ground black pepper
Instructions
1. Mix creme fraiche, maple syrup, and cinnamon in a small bowl. Cover and refrigerate.
2. Heat sesame oil in a dutch oven or soup pot over medium heat. Saute onion and garlic for 4 to 5 minutes until onions are translucent.
3. Add chicken stock, sweet potatoes, thyme, sage, and salt. Reduce heat and simmer for 20 minutes or until sweet potatoes are tender.
4. Puree soup with a immersion blender or in batches in a food processor. Place soup back in pot and add half and half. If the soup is too thick, add chicken stock until the consistency is to your liking. Add pepper, adjust salt to taste, and reheat.
5. Garnish bisque with a large dollop of creme fraiche. To make a more decorative presentation, put creme fraiche in a squeeze bottle. Squeeze a line of creme fraiche across the top of bisque and drag a toothpick or wooden skewer through the creme as shown above.
https://southernboydishes.com/2013/03/04/sweet-potato-bisque-with-maple-cinnamon-creme-fraiche/
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What a beautiful bowl of soup! And no, it’s not too late for sweet potatoes. I still have some in the pantry and they are still available here. That means that this soup is a must! I love the combination of herbs and spices that you used – unusual, but it sounds great. Gorgeous soup!