Florida Sweet Potato Bisque


This recipe from Hugh A. Sinclair of Miami, Florida, comes to us courtesy of Louisiana Cookin’ Magazine.

sweet potato bisque

MAKES 8 TO 10 SERVINGS

  • 3 tablespoons canola oil
  • 1/2 cup shallots or onions, chopped
  • 1/4 cup celery, chopped
  • 3 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon brown sugar
  • 1/4 cup dark rum
  • 1 tablespoon red wine vinegar
  • 4 15-ounce cans Bruce’s Cut yams in light syrup
  • 8 cups chicken or vegetable stock
  • 1 cup coconut milk
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 5 teaspoons cilantro, chopped

Heat 3 tablespoons of canola oil in a large pot. Add the shallots, celery, and garlic and sauté until shallots are soft. Stir in the sugar and caramelize lightly. Add the rum, vinegar and yams, stir well. Add the chicken stock and bring to a boil then reduce heat and allow to simmer for 20 minutes. Add the coconut milk, nutmeg, cinnamon and ginger.

Simmer for 10 minutes more. Remove from the heat and blend the soup until smooth using a blender. Check seasoning. Sprinkle soup with chopped cilantro and mix into soup.

To serve, ladle 4 to 6 ounces of soup in medium size serving bowl. Garnish with a sprig of cilantro.

brucesyams

Ipomoea_batatas_006

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s