Silky Sweet Potato and Apple Bisque

by Cate on February 23, 2004

Recipe from Shop Rite

  • 1 tablespoon canola oil
  • 2 cups chopped onion
  • 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 2 Granny Smith apples, cored, peeled, cut into 1-inch cubes (about 12 ounces)
  • 3 cups chicken or vegetable broth
  • 3/4 cup apple juice
  • 1 teaspoon EACH dried thyme and dried basil, crushed
  • 1/4 teaspoon freshly ground black pepper

Directions: In a large saucepan heat the oil over medium-high heat. Add the onion and cook for about 3 minutes, stirring occasionally, until tender. Add remaining ingredients, cover partially and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender. Cool slightly. In the workbowl of a food processor, puree soup in several batches (depending on the size of your processor) until smooth. Return the soup to the pan, and heat until warmed through.

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