This smooth and buttery bisque is a flavorful way to get the kids to enjoy veggies. When topped with a dollop of sour cream there is a delicious mix of textures and the taste tantalizes your taste buds.
Keyword: butter, sweet potato
Skill Level: Basic
3ClovesGarlic, finely chopped
1MedVidalia onion , finely chopped
1/2Knobginger, peeled and finely chopped
1PinchFreshly Ground black pepper
1MedMedchipotle pepper, canned in adobo sauce
1 1/4Capple cider
2Lgsweet potatoes, peeled and cubed (about 2 pounds)
3/4Cheavy whipping cream
6TbsSour cream, for serving, optional
Add the butter to a large soup pot over medium-high heat.
Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes.
Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon.
Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.