Sweet Potato Bisque

Velvety smooth soothing soup with zip!

Ingredients:
3 sweet potatoes
4 medium potatoes, peeled and quartered
1 large yellow onion, sliced thin
2 -3 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon butter
10 cups water
1 heaping tablespoon flour
1/4 cup chicken or vegetable broth
1/4 -1/2 cup buttermilk
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon ground white pepper
1 teaspoon dried thyme
1/2 teaspoon ground cumin
salt
ground black pepper
sour cream
chopped chivesDirections:
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.

2
Sauté onion and garlic in olive oil and butter until soft and slightly
browned. Add potatoes to pot and sauté 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.)

3
Remove from heat and puree soup in batches in blender or directly in pot
with hand-held blender.

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. Serve hot with dollop of sour cream and garnish of chopped chives.
Makes 8 servings