Savory Sweet Potato Bisque
By FBWorld Team

Have you tever thought about what happens behind-the-scenes at a catered event or dinner party? Have you ever thought you could do it better? Founder of Food and Fond Memories, a popular food website, Sandy Axelrod, a former caterer, has produced numerous parties and events. In her first cookbook, Affairs to Remember, she shares insider tips and advice, along with some of her best recipes for good eating and easy entertaining. Filled with beautiful photographs, Sandy has created a tasty as well as a compelling book that can provide home cooks with everything needed to create a memorable party or dinner.

The sweetness of the potato and the tartness of the apple join forces with the aromatic spiciness of the cinnamon and nutmeg for a beautiful and soul satisfying soup.

Savory Sweet Potato Bisque

Ingredients:
1 cup diced Yellow Onions
3 cloves Garlic, (minced)
1 Granny Smith Apple, (peeled, cored and diced)
1 1/2 tbls. Unsalted Butter
2 cups boxed Low-Sodium Chicken Stock or Broth
1 cup peeled and diced Sweet Potatoes
1 cup Whole Milk
1/4 tspn. Kosher Salt
1/4 tspn. freshly ground Black Pepper
1/8 tspn. Ground Cinnamon
2 tbls. snipped fresh Chives, Sour Cream and freshly grated Nutmeg for garnish

Procedures:
1. In a large heavy bottomed pot heat the butter over medium heat until the bubbles subside. Add the onions, garlic and apple to the pan and sauté until soft, about 3 to 5 minutes.

2. Add the potatoes and chicken stock to the pot and cook until tender over medium-high heat, about 15 minutes.

3. Transfer the contents of the pot to a blender or food processor. It you have an immersion blender this is a great time to use it so you won't mess up another container. Purée the mixture until smooth. If you used a blender or food processor pour the mixture back into your pot and add the milk, salt, pepper and cinnamon.

4. Taste and adjust seasonings to taste. Heat over medium heat until starting to bubble.

5. At serving time serve divide between 8 soup bowls, top with a tablespoonful of sour cream, sprinkle on the chives and grate a dash of nutmeg over it all.

Recipe from AFFAIRS TO REMEMBER by Sandy Axelrod Motivational Press/September 2015