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Thanksgiving Leftovers? Sweet Potato Bisque Recipe

November 30 2011 - 11:11 AM

SweetsoupIt sounds pretty ridiculous, but soup is probably my favorite savory food. It’s my comfort food. It’s one of those dishes you don’t need a lot of money to enjoy, and yet you can always make it special with some unusual ingredients. Lobster, lentils and even tofu. I feel like I’ve run the gamut when it comes to soup.

When I ended up with tons and tons of leftover cooked sweet potatoes after Thanksgiving, the light bulb went off in my head. I had a fresh carton of vegetable stock in my pantry, and all the trimmings to make this one Thanksgiving leftover to remember. Even if you aren’t much of a cook, I’d say this soup is pretty difficult to mess up. 

My problem with many store bought butternut squash or sweet potato soups is that they are either too salty or much too sweet. It all depends on your personal taste. So, follow this recipe and be sure to taste as you go, adding in any sugar or salt you feel is necessary. I found that the sweet potatoes are sweet enough on their own that I didn’t add any sugar. It is more of a savory soup, but the citrus from the lemon and orange juices give it that perfect acidic punch to balance out the flavors. 

Sweet Potato Bisque

4 cups vegetable broth
About 3 cups cooked sweet potatoes, peeled
1 medium-sized yellow onion, diced
1 tbsp olive oil
1 tsp crushed garlic
1/2 cup sour cream
5-7 fresh sage leaves
1 tbsp orange juice
1/2 lemon, juiced
1/2 tsp fresh ginger, grated
1 tsp pumpkin pie spice
salt and pepper to taste

  1. Combine  broth and sweet potatoes in large pot on medium heat. 
  2. In a skillet, brown the diecd onions in oil. Add in garlic when they're just about done. 
  3. Add the onions and garlic to the soup. Mix together, and then add in the seasoning, lemon juice and orange juice. 
  4. Finely chop the sage. Add it – along with the grated ginger – into the soup. 
  5. Using an immersion blender, carefully blend together ingredients so you have a thick, creamy soup. If you don't have one, you'll have to cool down the soup and blend it in batches in your blender or food processor. 
  6. Mix in sour cream – you may want more or less depending on your tastes. Serve immediately. 

–Marly Schuman