Monday, April 1, 2013

Leek and Sweet Potato Bisque


  • 3 medium sweet potatoes (about 2 1/4 pounds)
  • 3 large leeks, white and light green parts only
  • 6 cups almond milk, divided
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  1. Wash sweet potatoes and poke each a few times with a knife.
  2. Wrap each potato in foil and bake at 350F for 1 - 1 1/2 hours, or until tender.  Alternatively, you can cut each sweet potato in half and arrange in a single layer in a large microwave-safe casserole dish.  Add a thin layer of water to the bottom, cover, and microwave for 16-18 minutes, or until tender, turning them over halfway through cooking.  
  3. While sweet potatoes are cooking, cut the base and green top off each leek.  Slice the leeks lengthwise and rinse throughly.  Then, slice leeks across the grain into half-inch semicircles.
  4. In a large pot over medium heat, cook leeks, covered, for 5 minutes, stirring every minute or so.  If leeks begin to stick, add a little water.
  5. Reduce heat to low and continue cooking leeks, covered, for another 20 minutes.  Stir every 2-3 minutes and add a little water (1-2 tbsp) as needed to prevent sticking.
  6. Remove pot from the heat and scoop flesh from sweet potatoes (no skin) into the pot with the leeks.
  7. Add 4 cups almond milk, salt, nutmeg, and ginger to the pot. Blend until smooth using an immersion blender.  Add the other 2 cups of almond milk and stir.
  8. Warm over low heat if needed, stirring continuously.  Serve hot with a sprinkle of nutmeg, if desired.

Prep time: 50 minutes
Serves: 6-8

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