Tomato Sweet Potato Bisque |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From One Pot Meals for People with Diabetes by Ruth Glick & Nancy Baggett. This hearty, very savory vegetable bisque is quickly pureed in a food processor. It is enriched with a surprising, but tempting ingredient-peanut butter. Ingredients:
1 large onion, chopped |
1 tablespoon olive oil |
3 1/2 cups chicken broth |
4 1/2 cups sweet potatoes, peeled and cubed (1/3 inch) |
1 tablespoon fresh gingerroot, peeled and minced |
1 teaspoon dried thyme leaves |
1 teaspoon ground allspice |
1/8-1/4 teaspoon hot red pepper flakes (to taste) |
1 (28 ounce) can crushed tomatoes |
1/3 cup smooth peanut butter |
salt and black pepper |
Directions:
1. In a 4-qt saucepan or similar size soup pot, combine the onion and oil. Cook over med-high heat, stirring frequently, 3-4 minutes, until onion is soft and beginning to brown.
2. Stir in the broth, sweet potatoes, ginger root, thyme, allspice, and crushed red pepper. Bring to a boil over high heat. Reduce the heat; simmer, uncovered, stirring occasionally, until the sweet potatoes are just tender, 7-8 minutes.
3. Scoop up 3 1/2 cup vegetables, then 1 cup broth from pan and place in a food processor. Process until completely pureed and smooth. Return the pureed mixture to the saucepan.
4. Combine about 2/3 of the canned tomatoes and the peanut butter in the processor. Process until well blended. Return the pureed mixture, then the remaining tomatoes, to the saucepan.
5. Bring the mixture to a simmer. Cook 2-3 minute longer, until the bisque is piping hot and the flavors are blended. Taste and add salt and pepper, if desired.
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