As good as it sounds! Creamy, smooth soup made with one of nature’s most nutrient-rich vegetables.
The fine mesh strainer is used to refine the soup and really smooth it out. If you aren’t trying to impress anyone, you can skip this step and serve a slightly more rustic soup.
Created by: Emily Wilson
Tags: Dairy, Onion, American, French, Main Dish, Soup, Side Dish, Cheese & Dairy, Vegetables, Fruits, Dinner Party, Healthy, Romantic, Weeknight, Gourmet, Kid Friendly, Easy
- Prep & Cook
- Add to Groceries
- Green Apples
- Sweet Potatoes
2 1/2 Pounds
- Heavy Cream
- Vegetable Stock
- Black Pepper
- Dried Thyme Leaves
- Kosher Salt
- Extra Virgin Olive Oil
- Apple Cider
1 1/2 Cups
- 1 Food Processor
- 1 Stove Top
- Chef’s Knife
- Cutting Board
- 1 Fine Mesh Strainer
- 1 Ladle
- Measuring Cups
- Measuring Spoons
- 1 Pot, Large (4-6 QT)
- 1 Wooden Spoon
- Peel the sweet potatoes and cut into 1/2 inch cubes.
- Smash the garlic under the side of your chef’s knife to remove the peel, then mince the garlic.
- Finely chop an onion to measure the indicated amount. Add to the garlic.
- Cut celery into small pieces to measure the indicated amount. Add to the garlic and onion.
- Prepare a food processor with the blade attachment. If you don’t have a food processor, prepare a blender.
- Heat a large pot over medium heat. Add olive oil and warm.
- Once oil is warm, add the garlic, onions, celery and dried thyme. Crush the thyme between your fingertips as you add it to the pot. Saute until onions are softened and translucent. Stir often. Do not brown.
- Once onions are soft and translucent, stir in the sweet potatoes. Saute until potatoes start to soften and caramelize, about 10 minutes. Continue to stir often.
- Once potatoes start to caramelize, pour in apple cider. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Pour in vegetable stock and water. Increase heat, bring to a boil, then lower heat and simmer until potatoes are tender, about 15-25 minutes. Place a lid partially over the pot as it simmers. Stir often.
- Once potatoes are tender, remove pot from heat. Carefully transfer the soup to the food processor. Blend until soup is smooth. Use caution when blending hot liquids. Work in batches if necessary.
- After you puree all of the soup, strain it through a fine mesh strainer back into the pot. Use a rubber spatula or wooden spoon to press the soup through the strainer.
- Place the pot of soup back over medium heat. Stir in heavy cream, and season with salt and pepper to taste. Heat until warmed through, then remove from heat, or keep warm over very low heat until ready to serve.
- Cut the apple into small diced pieces.
- Ladle the sweet potato bisque into soup bowls. Top with diced apple and serve warm.