• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Roasted Sweet Potato Bisque with Avocado and Lime Salsa

    This chilled soup would make a great first course for a summer dinner party.


    Ingredients
    1 1/2
    pounds
    bisque - sweet potatoes, peeled and cut into large chunks
    6
    teaspoons
    Olive Oil
    1
    onion, finely chopped
    1
    garlic clove, crushed
    2
    inch piece
    fresh ginger, grated
    1
    small red chile (seeded and thinly sliced)
    1/2
    teaspoon
    cinnamon
    salt and freshly ground black pepper
    3
    cups
    good vegetable or chicken stock
    1/2
    cup
    heavy cream
    2
    tablespoons
    maple syrup
    2
    limes, juiced
    1
    salsa - avocado,cut into small cubes
    plum tomatoes (peeled, seeded, and chopped)
    1/4
    cup
    fresh lime juice
    2
    scallions, chopped
    1
    small red chile (seeded and chopped)
    1
    tablespoon
    coarsely chopped cilantro
    3
    tablespoons
    Olive Oil
    Directions
    Make the bisque: Preheat the oven to 400°F. Place yams on a rimmed baking sheet and toss with 4 tablespoons of olive oil. Roast until tender, but without letting yams brown, about 40 minutes.
    In a large pot, heat remaining 2 tablespoons oil. Add onion, garlic, and ginger. Cook gently for 5 minutes. Add roasted yams, red chile, cinnamon, and salt and pepper for taste. Pour in stock and bring to a boil. Reduce heat and simmer 15 minutes.
    In batches, pour soup into a blender, blitz to a smooth puree, and transfer to large bowl. Stir in cream, maple syrup, and limejuice, chill thoroughly.
    Make the salsa: In medium bowl, combine ingredients and mix well. Season to taste.
    To serve into chilled soup bowls and avocado and lime salsa in center of each bowl.

    The base number of servings for this recipe is 4
    OK

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