Bourbon Sweet Potato Bisque with Brown Butter Cinnamon Sugar Croutons
User Reviews
5
Bourbon Sweet Potato Bisque with Brown Butter Cinnamon Sugar Croutons
Description
The Bourbon Sweet Potato Bisque incorporates diced sweet potatoes cooked with sautéed onions, garlic, and a pinch of red pepper flakes for gentle heat. Adding bourbon during cooking enriches the flavor with smoky, caramel undertones. Simmered in vegetable stock and water until tender, the mixture is pureed to a smooth consistency. Stirring in half and half at the end adds creaminess, balanced with salt and pepper seasoning.
To complement the bisque, homemade croutons made by tossing whole grain bread cubes with brown butter, cinnamon, and sugar are baked until golden, lending a crunch and a sweet-spiced note that contrasts nicely with the savory bisque.
This bisque works well as a comforting starter or light main, especially in cooler months. The croutons add texture and a unique flavor twist, making each spoonful interesting.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 onion diced, sweet
- 2 garlic minced, cloves
- 1 pinch red pepper flakes
- 3 tablespoons bourbon
- 2 sweet potato peeled and cubed (mine came to about 1.25 pounds, peeled and cubed, medium
- 2 cups vegetable stock low-sodium
- 2 cups water
- 1/2 cup half and half
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
croutons
- 4 lices whole grain bread cut into cubes
- 2 tablespoons butter brown
- 1/2 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees F.
- Heat a large pot over medium heat and add olive oil and butter. Add onions with pepper flakes and a pinch of salt and stir to coat, then cook until softened, about 5 minutes. Add in garlic and cook for another minute. Increase heat slightly and add bourbon, stirring well. Let cook for 2-3 minutes.
- Add sweet potatoes, stock and water to the pot. Cover and let simmer for 25 minutes, until sweet potatoes are soft.
- While sweet potatoes are boiling, add bread cubes to a baking sheet. Toss with cinnamon and sugar, then brown butter, and bake for 8-10 minutes until golden. Remove and set aside until soup is finished.
- After sweet potatoes are soft, carefully pour the entire mixture into a high-powdered blender and pureed until smooth and creamy, about 5 minutes. Additionally, you can use an immersion blender but the soup may not be as smooth. Transfer creamy soup back into the pot over low heat. Stir in half and half, salt and pepper, then taste and season additionally if needed. Serve with croutons on top!
User Reviews
Overall Rating
5
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