Sweet Potato Bisque shots with Crispy Fried Spiced Sweet Potato Wedges

Sweet Potato Bisque shots with Spiced Crispy Fried Sweet Potato Wedges

Serves 8-12
Prep time 25 minutes
Cook time 35 minutes
Total time 1 hour
Dietary Vegetarian
Meal type Soup, Starter
Misc Serve Hot
Occasion Thanksgiving
Region American
By author tara deshpande
This soup will give you approximately 8 1.25 cup portions or 55-60 smaller portions if you serve them as chai glass shots to a large crowd. The Chai glasses in the photo hold about 40-45 ml but you can find bigger chai glasses also. This is a rich soup and quite filling when served as a full size portion. Its also good with garlic baguette toasts or spiced pecans.

Ingredients

  • 1.25kg sweet potato also called Ratale and Shakarkand with a light reddish skin and a light pink interior also called Varsha variety (in India. In the U.S.A Beauregard or Garnets are a good option)
  • 1/2 cup white onion finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons finely chopped celery stalk
  • 100g carrots shredded or finely chopped
  • 1 firm red apple peeled. deseeded and chopped
  • 1 cup white wine
  • 6 cups vegetable stock
  • 1 cup light cream or you can use a non dairy alternative like soy milk
  • 4 tablespoons butter or unflavored vegetable oil (avoid olive oil)
  • 1/2 teaspoon powdered allspice or use 1/4 teaspoon powdered nutmeg (plus more for the fried wedges)
  • 1 teaspoon red chilli powder or cayenne pepper (plus more for the fried wedges)
  • salt to taste

Note

if you have health restrictions please check with your doctor before enjoying this recipe

Directions

Heat a large pot of water. When boiling add sweet potatoes. Cook until tender about 10 minutes.Drain. Reserve 3 whole sweet potatoes. Peel remaining sweet potatoes and chop coarsely. Cover and reserve.
Melt butter in a large pot on medium heat and saute onions, garlic, celery until soft about 2 minutes. Stir to prevent excess browning. Add carrots, apples and sweet potatoes and cook another 2 minutes, stirring to prevent burning. Add cayenne, allspice or nutmeg, 2 teaspoons salt, white wine and stock and cook 8-10 minutes on high heat. Cool soup.
Taste soup for seasoning and adjust. Puree soup in batches until smooth.
Just before you are ready to serve the soup peel remaining sweet potatoes, slice in wedges. If you plan to serve them in chai glasses the wedges should be thinner and longer. If you want to serve full size portions in a mug or soup bowl cut the sweet potato into small cubes. Deep fry in 2 inches of hot oil until crisp.
Drain and toss with a little salt, allspice and cayenne.
Reheat soup on a slow flame, stir in cream or soy milk and pour into bowls, glasses, mugs or cups of your choice. Garnish with a wedge or cubes of fried sweet potato.
Melt butter in a large pot on medium heat and saute onions, garlic, celery until soft about 2 minutes. Stir to prevent excess browning. Add carrots, apples and sweet potatoes and cook another 2 minutes, stirring to prevent burning. Add cayenne, allspice or nutmeg, 2 teaspoons salt, white wine and stock and cook 8-10 minutes on high heat. Cool soup.
Taste soup for seasoning and adjust. Puree soup in batches until smooth.
Just before you are ready to serve the soup peel remaining sweet potatoes, slice in wedges and deep fry until crisp. Toss with a little salt, allspice and cayenne.
Heat soup, stir in cream and pour into bowls or cups of your choice. Garnish with a wedge of fried sweet potato.