November 2009 Issue
Savory Second Act
Yesterday the bird was the lead and the sweet potatoes a contender for best supporting role. Reinvent a Thanksgiving favorite with this hearty soup.
After buying, thawing, brining, cooking, slicing and serving your turkey, not to mention preparing all the side dishes, you might think that if you never saw your Thanksgiving menu again, it would be too soon. Unfortunately, your fridge is one big reminder that there’s no room at the inn until the leftovers are gone. Isaac Nehring and John Skaggs of Two Caterers/Simply Nanette catering in Westerville make yesterday’s feast feel new again with this delicious soup. For their take on turkey salad, featuring almonds and herbed mayonnaise, log on to ohiomag.com/recipe.
SAVORY SWEET POTATO BISQUE
Makes 6 6-ounce servings
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1/3 cup flour
- 28 ounces (2 cans) chicken broth
- 1 cup canned sweet potato, drained (can substitute candied or whipped sweet potatoes)
- *1/3 cup sugar
- 2 teaspoons ground ginger
- 1 cup heavy cream
- 1/2 cup orange juice
- 1 pinch thyme or sage
- Salt and pepper to taste
- 1/4 cup cooked bacon, diced (optional)
- 1/4 cup chopped chives (optional)
- Dollop spiced whipped cream (see below)
*Eliminate if using candied sweet potatoes or potatoes to which sugar has been added.
In a heavy-bottom soup pot, heat the butter and olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Whisk in the flour and cook until slightly golden, 4-5 minutes. Turn up heat to medium high and whisk in half the chicken broth. Let thicken a bit, then whisk in the remaining broth. Bring to a boil, whisking constantly. Reduce heat and stir in the sweet potatoes, sugar and ginger. Simmer 10 minutes. Remove from heat and puree in batches. Return the pureed mixture to the cooking pot, and whisk in the heavy cream, orange juice and thyme or sage. Simmer over medium heat for 10 minutes, until heated through. Garnish with bacon, chives and/or spiced whipped cream.
*Chef’s note: If starting with unseasoned sweet potatoes, soup may be a bit bland, so season liberally.
Spiced Whipped Cream (optional):
In
a mixing bowl, combine 1 cup heavy cream, 2 heaping tablespoons
powdered sugar, 1 teaspoon cinnamon and 1/4 teaspoon allspice. Whip
with an electric mixer to form soft peaks.
Spiced Cream (optional)
- 1 cup heavy cream
- 2 heaping tablespoons powdered sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
Combine all ingredients in a mixing bowl and whip with an electric mixer to form soft peaks.
Be the first to leave a comment.