Sweet Potato & Jalapeno Bisque

This Sweet Potato & Jalapeno Bisque Recipe is loaded with great flavor….it is both rich and satisfying!

  • 2 lbs of sweet potoates (dark yams are preferred)
  • 3 T butter
  • 1/2 lb shallots, minced
  • 5 cloves garlic, minced
  • 2 jalapenos, seeded and finely chopped
  • 1/4 C dark rum
  • 3-4 C vegetable stock
  • 1/2 C rice, cooked
  • salt & pepper, to taste

Bake potoates @ 400 degrees until tender and then let cool. Saute shallots in melted butter until soft. Add garlic and jalapenos and saute for 2 minutes. Add rum and cook for 2 minutes. Add 3 cups of stock and bring to a simmer.

Scrape out flesh of cooked potaotes and break up in broth. Add cooked rice and then blend in batches in food processor until smooth. Alternatively, use an immersion blender. Return to pot and season to taste. Add remaining stock to adjust to desired consistency.  (A little heavy cream may be added)

If desired, garnish with creme fraiche, chopped cilantro and zest and juice of a lime.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>