Ingredients
- 2 tablespoons butter
- 3 cloves garlic, finely chopped
- 1 Vidalia onion, finely chopped
- 1/2-inch knob ginger, peeled and finely chopped
- Kosher salt and freshly ground black pepper
- 1 chipotle pepper, canned in adobo sauce
- 4 cups chicken broth
- 1 1/4 cups apple cider
- 2 large sweet potatoes, peeled and cubed (about 2 pounds)
- 3/4 cup heavy whipping cream
- Sour cream, for serving, optional
Directions
Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.
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By R. A. M.
Chicago, IL
on January 29, 2012
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Very flavorful and delicious! This is also a resilient recipe that still tastes great when you swap out ingredients... I've made it with a few dashes of pepper sauce, instead of chipotle pepper, and pomegranate cider instead of apple cider—crazy swaps but it was still divine. But of course, make it right if you can ;
By Luvalily
Richmond, VA
on January 14, 2012
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Today I watched the FN looking for inspiration to cook something tasty this weekend. So I tried Gina's Sweet Potato Bisque, and I am so glad I did! It was very easy to prepare and the flavors are devine. The star of the bisque is the chipotle pepper. It rises in the background and gives the bisque a boldness that you don't expect. The bisque has a wonderful flavor! I added five spice powder and cinnamon as I know they compliment sweet potato quite well. Try this, you'll be glad you did!
By celticartist
Chattanooga, TN
on January 14, 2012
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This soup is amazingly delicious! It is creamy and rich and filling. I am vegetarian so I substituted vegetable broth. Warning: The recipe makes enough for an army, but I put the extra in freezer containers and saved it for another meal.
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