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Sweet Potato Bisque

"Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives."

Ingredients :

• 3 sweet potatoes
• 4 potatoes, peeled and quartered
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 10 cups water
• 1 1/2 tablespoons all-purpose flour
• 1/4 cup chicken broth
• 3/8 cup buttermilk
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground white pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• salt to taste
• ground black pepper to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H35M

• Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
• Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
• Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
• Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.

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