Quick Sweet Potato Bisque |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is a great way to use sweet potatoes and other staples you have laying around. Cooking for a Crohn's husband, we're always trying to find ways to cook vegetables down so he can still enjoy them. If necessary, thin with additional milk. Serve hot with a sprinkling of pepitas, if desired. Ingredients:
6 cups skim milk |
5 large sweet potatoes, peeled and chopped |
3 apples - peeled, cored, and chopped |
1 large onion, sliced |
3 carrots, chopped |
3 stalks celery, chopped |
6 cloves garlic, chopped |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/2 teaspoon cayenne pepper |
8 black peppercorns |
Directions:
1. Combine milk, sweet potatoes, apples, onion, carrots, celery, garlic, salt, nutmeg, cayenne pepper, and peppercorns in a large pot; bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally, until potatoes are soft, 20 to 30 minutes.
2. Pour soup into a food processor or blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
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