Sweet Potato Bisque

Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives.

Step: 1

Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.

Step: 2

Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)

Step: 3

Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.

Step: 4

Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.

Per Serving: 175 calories; protein 3.8g; carbohydrates 32.8g; fat 3.6g; cholesterol 4.3mg; sodium 56.9mg.

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