Sweet Potato, Apple and Pumpkin Bisque. All right, settle down! I said it sounded ghastly, didn’t I? I didn’t even take a picture of it, because it looked like it had already been eaten by somebody who didn’t like it very much. But it tasted–Mmmmmwah!
I got it out of the paper. I would send you to the article, but they charge for it, so phooey on them. I didn’t make it according to the recipe anyway, and I’m blowing a big fat raspberry about it. They said to use apple butter, but I didn’t have any apple butter and I did have a Jazz apple, so I just peeled and cored and chopped it. They said to add some heavy cream in the last 30 minutes, but I didn’t. Guess that probably makes it not bisque, but ask me if I care. What did I answer? Yeah, that’s what I thought.
Sweet Potato, Apple and Pumpkin Bisque
- sweet potato, peeled and cut into chunks
- onion, cut how you like
- carrots, peeled and cut into rounds
- chicken or vegetable broth (I used veg)
- apple, peeled, cored and minced or diced
- can 100% pumpkin
- salt, pepper, marjoram, cinnamon, allspice
Melt butter in the bottom of a medium saucepan. On medium-low heat, cook onions and carrots about 10 minutes. Add broth, sweet potatoes and apple and bring to a boil. Boil for 10 minutes. Add seasonings (I used marjoram because Charlie loves it, and I added a sprinkle of cinnamon and allspice because I thought it sounded good. It was.). Add pumpkin (and cream, if using), reduce heat and simmer for 30 minutes.
We had home-made bread with this and we all lapped it up. Sorry, Mr. InSinkerator–no soup for you!
WRITING PROMPT: A character makes a recipe out of the paper. How does it turn out?