Southwestern Yam Bisque
Author: Louisiana Sweet Potato Commission
Recipe type: Soup
Serves: 5
- 1½ lbs. yams (sweet potatoes) large diced
- ½ pound yams (small dice)
- ¾ cup sweet kernel corn
- ¾ cup black beans
- 2 cups blanched broccoli heads (small dice)
- 1 pint whipping cream
- ½ - 1½ cups chicken or vegetable stock (optional)
- 1 cup spinach chiffonade, blanched
- Mixture of cheddar and monterrey jack cheese
- Bring a pot of water to a rapid boil. Add 1½ pounds yams.
- In separate pot, bring water to a boil and cook small diced yams just until tender-set aside for later use.
- In saucepan, combine corn and black beans. Cook until tender. Remove yams and drain.
- Slowly add 1 pint whipping cream as you mix the yams. Return bisque (puree) to the stovetop.
- Add in corn and bean mixture, broccoli, and spinach.
- Let simmer for 30 minutes.
- Chicken or vegetable stock can be added for desired consistency.
- Top with small diced yams and cheese before serving.
Recipe by Webicurean at http://blog.webicurean.com/2001/07/19/southwestern-yam-bisque/
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