| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 35 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, for seasoning, plus 1 1/2 teaspoons salt
- 1 cup frozen corn, thawed
- 1 1/2 pounds sweet potatoes, peeled and diced
- 2 cups chicken broth
- 2 cups apple juice
- 2 teaspoons poultry seasoning (recommended: Savory Spice Shop s Sage and Savory Stuffing Seasoning)
- 1/2 teaspoon finely ground white pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 1/2 cup heavy cream
- Sage and Savory Croutons, for serving, recipe follows
- 1 cup cubed French bread
- 2 tablespoons olive oil
- 1 teaspoon poultry seasoning (recommended: Savory Spice Shop s Sage and Savory Stuffing Seasoning)
Instructions
- Add butter and oil to a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 minutes. Season with salt and pepper, to taste. Add the corn and cook for 1 more minute.
- Add the sweet potatoes, chicken broth, apple juice, 2 teaspoons seasoning, white pepper, remaining 1 1/2 teaspoons of salt, allspice, and cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes are cooked through and fork tender, about 20 minutes.
- Use an immersion blender and puree the bisque until smooth. Taste for seasoning, then stir in the heavy cream. Rewarm over low heat. Transfer to serving bowls and garnish with Sage and Savory Croutons.
- Heat olive oil in saucepan over low heat. Carefully add the bread to the saucepan and toss until browned. While browning, sprinkle with poultry seasoning. Transfer to a bowl and set aside.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 542 |
| Total Fat | 26 g |
| Saturated Fat | 11 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 7 g |
| Sugar | 24 g |
| Protein | 9 g |
| Cholesterol | 52 mg |
| Sodium | 1203 mg |
Reviews
Followed the recipe as written. Divided in half and made one with the added cream and one without. The cream cut the spice but both are delicious. Will definitely make again.
I made minor substitutions – margarine for the butter, vegetable broth for the chicken stock and soy milk for the cream – to fit my vegan diet. This was SO flavorful. I liked the balance of sweetness from the sweet potatoes and apple juice with the savory of the herbs. The texture was just perfect, not too thick, not too thin. The croutons on top were a fantastic finish. I will definitely make this again.
I do not understand how a viewer (hopkinton 79) can rate a recipe with 5 stars if he/she virtually changes all the ingredients in the recipe. A totally different taste is created with different ingredients. Aside from being very quick and easy to prepare, I thought the recipe was pretty good exactly as presented.
Followed the recipe pretty much how it was written. I didn’t have any of the poultry seasoning and so I made my own (excluding any marjoram because I was out). I liked the flavor without the cream and it would have been wonderful (and a more healthy version) but one of the reason I was making it today (75 degree spring day) was to use up some cream I had in the fridge along with 2 lone sweet potatoes. The cream brought it to a whole other level. I am growing sweet potatoes this year and cant wait until the FALL when this will really be wonderful to eat.
Followed the recipe with the onion and garlic sauteed. Didn’t have apple juice, used 4 cups of water and 1/4 cup of honey. Added two envelopes of Sazon to make up for the lack of chicken stock. Added sweet potatoes and a can of drained sweet corn. Got creative with spices and used a heaping teaspoon of madras curry powder, a dash of pumpkin pie spice and a pinch of red pepper flakes. Removed a cup of stock before puree-ing so I could adjust the thickness to my preference. Didn’t miss the cream one bit, so mine isn’t a bisque… Didn’t taste healthy/diet AT ALL!!!! Thank you for a super recipe!!!!