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Sunday, November 15, 2015

Soups are Popular in Cool Weather

It's cool outside and this soup will warm you up!!! This will be a great addition to your Thanksgiving table. Give it a try and let me know how you like it!! 

Sweet Potato Bisque
Yield 2 gallons
Ingredients and Amounts:
Butter – 1 lb
Diced Onion – 2 lbs
Diced Celery – 1 lb
Diced Bell Pepper – 1/2 lb
Chef Paul Prudhommes Seafood Seasoning – 3 Tbs
Chopped Garlic – 1 oz
Diced Sweet Potato – 5 lbs
Chicken or Vegetable Stock – 2 Quarts
Heavy Cream – 2 quarts
Flour – 2 cups (for Roux)
 Butter – 1 lb (for Roux)
Tabasco to taste
Season to taste with Salt & Pepper
Method:
In a large pot melt butter and sauté onions, celery, an bell pepper until they start to caramelize, add seasoning and cook an additional 2-3 minutes. Add chopped garlic and diced squash. Sauté until the squash starts to get soft. Add the stock and cream bring to a simmer and cook for 20 minutes. While simmering, make a blonde roux with the butter and flour. Incorporate your roux into the simmering soup by placing a 1/3 of the roux in a mixing bowl and add enough of the soup liquid to the bowl, stirring until the roux is smooth and thin (pourable), then add this to the soup pot. Bring soup back to a simmer to allow soup to thicken. Repeat this until the soup is thick enough to coat the back of a spoon.  Then puree. Allow the soup to simmer about 15 – 20 minutes and season to taste.