Subject: Sweet Potato Bisque
From: Unicorn (unicorn@indenial.com)
Date: Tue Dec 04 2001 - 03:47:34 EST
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F O O D F U N N Y
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Here's a cute one from reader Leslea Long:
A little girl was wearing one of those Medical Alert bracelets.
Someone asked her what the bracelet was for. She replied, "I'm
allergic to nuts and eggs." The person asked, "Are you also allergic
to cats?" The girl replied, "I don't know. I haven't eaten one yet."
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T O D A Y ' S R E C I P E
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Here's a thick, rich soup that can be served as a first course or can
stand alone as a one-dish meal.
Sweet Potato Bisque
3 medium sweet potatoes
5 cups (1.25 L) chicken stock
2 Tbs (30 ml) olive oil
2 medium onions, finely chopped
2 ribs celery, finely chopped
2 - 3 cloves garlic, finely chopped
2 tsp (10 ml) freshly grated ginger
1 cup (250 ml) heavy cream or half-and-half
1/4 cup (60 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Sour cream for garnish (optional)
Chopped fresh chives for garnish (optional)
Boil the sweet potatoes in salted water until tender. Peel and mash
with a little of the chicken stock until smooth. Meanwhile, heat the
olive oil in a large pot over moderate heat and saute the onions,
celery, and garlic until tender, about 10 minutes. Add the sweet
potatoes, ginger, and remaining stock and bring to a boil. Simmer
covered for 30 minutes, stirring occasionally. Stir in the cream and
optional sherry, and season with salt and pepper. Serve garnished
with a dollop of sour cream and/or chopped chives if desired. Serves
6 to 8.
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