Makes:
6 servings
Utensil:
Blender
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
Ingredients
3
medium
sweet potatoes, peeled, processed, use Cone #3
2
stalks
celery, strung, use Cone #2
2
large
apples, cored and peeled, julienned, use Cone #2
1⁄4
cup
shallots, chopped
(40
g)
2
cups
skim milk, or 2% milk
(480
mL)
1
cup
vegetable stock, low-fat, low-sodium
(240
mL)
2
tablespoons
sherry, or Madeira wine (optional)
(30
mL)
1⁄8
teaspoon
allspice
(.3
g)
1
tablespoon
fresh parsley, minced
(4
g)
Directions:
- In sauce pan over medium heat, combine sweet potatoes, celery, apples, shallots, milk, stock, sherry and allspice. Stir to blend and cover. When Vapo-Valve™ clicks, reduce heat to low and cook 20 - 25 minutes, or until potatoes are soft.
- With slotted spoon, transfer vegetables to electric food processor or blender and process until smooth.
- Return mixture to sauce pan with liquids. If necessary, thin with additional stock or milk. (For special occasions, when a richer soup is desired, add 1⁄2 cup light cream).
- Serve hot with a sprinkling of parsley and chopped apple pieces, if desired.
Tips:
- Milk can be substituted with rice or almond milk for a vegan version of this bisque.
Directions
Tips
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