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| SWEET POTATO BISQUE |
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| Ingredients |
10 sweet potatoes
2 baking potatoes
2 carrots
2 celery stalks
2 spanish onions
2 bay leaves
1/2 t cinnamon
1 T curry powder
2 C heavy cream
3 C maple syrup
1/2 C honey
3 C chicken stock
1/8 t cayenne pepper
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| Method |
| Sweat out vegetables in 1/4 pound of unsalted butter.
When vegetables are soft add the remaining ingredients, except for
the maple syrup, honey and heavy cream.
Cook on medium flame until all the ingredients are soft.
Puree in a blender until smooth.
Adjust seasoning until you achieve desired sweetness, then finish with
heavy cream.
The garnish for the soup at the restaurant is fried shallots that have
been dredged in cajun flour mixture. (all purpose flour mixed with
blackening spice and salt) Fry until crispy then place on paper towel to
soak up any extra oil.
Cilantro scallion cream: blanch 1 bunch of cilantro with 1 bunch of
scallion tops, green part only; puree in blender with sour cream and
season with salt and pepper. |
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