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Tina's Sweet Potato Bisque

Tina Ruggiero

Published: October 20, 2009

1 T canola oil
1 cup chopped white onion
1 t minced garlic
2 t thyme
½ t cinnamon
½ t allspice
½ t salt
½ t white pepper
1 T sugar
1 lbs sweet potatoes (about 4 small), scrubbed, peeled and cut into small dice
4 c chicken broth
1 ½ c evaporated whole milk

In a large stock pot, heat the oil. Add the onion, garlic, thyme, cinnamon, allspice, salt, pepper and sugar. Saute the mixture until the onions are soft and golden, about 7 minutes. Add the sweet potatoes, stock and milk and cook at a low boil for 20 – 25 mintues, or until the potatoes are soft. Remove bisque from the heat and puree the soup until silky. This can be done in a food processor or blender. First, strain the soup and puree the solids, adding the soup a little bit at a time until the entire batch is smooth.)

Yield: 6, 8-ounce servings

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