Sweet Potato Bisque with Apple Salsa
Warm up this winter with this cozy recipe for Sweet Potato Bisque with Apple Salsa from North Carolina Chef Jason Smith.
Ingredients
Sweet Potato Bisque:
- 2 large sweet potatoes, peeled and chopped
- 2 sticks (1 cup) butter
- 1 ½ quarts heavy cream
- 5 sprigs fresh oregano
- Texas Pete hot sauce (to taste)
- 1 poblano pepper, seeded and chopped
- 1 tablespoon garlic
- Salt and pepper, to taste
Apple Salsa:
- 1 large apple, diced (recommended granny smith, gala or honey crisp apples)
- ¼ red onion, diced
- 1 tablespoon cilantro, chopped
- ¼ red bell pepper, diced
- 1 tablespoon lemon juice
- 1 pinch of garlic
Instructions
- To make the bisque, add all ingredients into a pot and bring to a boil.
- Once sweet potatoes are soft and pierced easily with a knife, remove from heat.
- Put in a blender and blend to desired consistency. If needed, add more heavy cream to help thin out bisque.
- To make the salsa, chop all ingredients and add to mixing bowl.Mix thoroughly and let sit for a couple minutes to allow flavors to meld.
- To serve, pour bisque into bowls and garnish with apple salsa.
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