Best Pams Sweet Potato And Peanut Bisque Recipes

SWEET POTATO BISQUE

Sweet Potato Bisque image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
3 cloves garlic, finely chopped
1 Vidalia onion, finely chopped
1/2-inch knob ginger, peeled and finely chopped
Kosher salt and freshly ground black pepper
1 chipotle pepper, canned in adobo sauce
4 cups chicken broth
1 1/4 cups apple cider
2 large sweet potatoes, peeled and cubed (about 2 pounds)
3/4 cup heavy whipping cream
Sour cream, for serving, optional

Steps:

Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

SWEET POTATO AND PEANUT BISQUE

Sweet Potato and Peanut Bisque image

. 8

Categories Side Dish Soups & Stews Vegetarian Appetizers Easy Quick and Easy Healthy Sweet Potatos and Yams High Fibre Soup

Time 32m

Yield 5

Number Of Ingredients 24

Ingredients

sweet potatoes, or yams
canola oil
yellow onion
garlic
tomato juice
green chili peppers, canned
ginger
allspice
stock
peanut butter
black pepper
cilantro
sweet potatoes, or yams
canola oil
yellow onion
garlic
tomato juice
green chili peppers, canned
ginger
allspice
stock
peanut butter
black pepper
cilantro

Steps:

Prick sweet potatoes evenly all over whole body with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Stir in garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently, cook for 10 minutes. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Put the other half in a food processor or blender along with broth and peanut butter. Purée until completely smooth. Transfer the purée to the pot and stir to well combined. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired. Serve warm.

Nutrition Facts :

PAM'S SWEET POTATO AND PEANUT BISQUE

Pam's Sweet Potato and Peanut Bisque image

Found a recipe for this in Eating Well, but wanted to change it to my taste. I had a lot of small sweet potatoes from the garden and this is a great way to use them up. So yummy and filling. Love the spices. You have to try it with the Chopped Peanut and Cilantro garnish. It adds a great flavor and texture contrast. Enjoy!!

Provided by Pam Ellingson

Categories Vegetable Soup

Time 50m

Number Of Ingredients 16

Ingredients

2 to 3 large sweet potatoes
1 Tbsp butter or olive oil
1 small onion, chopped
1 clove garlic minced or pressed
2 can(s) v-8 vegetable juice (12 oz each)
1 can(s) green chilies, 4 oz i used mild with some hot sauce, but you can use any heat you like
1 tsp ground allspice
2 tsp grated fresh ginger
1 can(s) vegetable or chicken broth (15 0z)
1/2 to 3/4 c smooth natural peanut butter
2 tsp sugar or the equivalent in sugar replacement
3 to 4 dash(es) green or red tabasco sauce, or pinch of red pepper flakes, or hot sauce of your choice.
salt and pepper to taste
chopped dry roast peanuts for garnish
chopped cilantro for garnish
chopped scallions for garnish (optional)

Steps:

1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool. Alternative is to bake in oven, but Microwave is faster.
2. Heat butter or oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic stirring, for 1 minute more. Careful not to burn the garlic. Stir in V8, green chiles, ginger and allspice. (If you use pepper flakes, I would add them here.) Adjust the heat so the mixture simmers, cook for 10 minutes stirring occasionally.
3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot along with broth, peanut butter, sugar and hot sauce (if desired). Puree until completely smooth with an immersion blender. (Alternatively, process in food processor or blender in batches and return puree to pot.)
4. Add the rest of the chopped potato pieces to the pot and stir well to combine. Adjust seasonings to taste. Thin the bisque with water or broth, if needed. Season with pepper. Heat until hot. Garnish with chopped peanuts and cilantro or scallions, if desired.
5. Note: I also used a tiny squeeze of fresh lemon juice to my bowl and it really brightened the flavors.

SWEET POTATO PEANUT BISQUE

Sweet Potato Peanut Bisque image

A vegetarian sweet potato soup blended with a West African peanut soup. From the Eatingwell on a Budget Cookbook.

Provided by wirkwoman1

Categories Lunch/Snacks

Time 30m

Yield 7 cups 1, 5 serving(s)

Number Of Ingredients 12

Ingredients

2 large sweet potatoes
1 tablespoon canola oil
1 onion, chopped
2 garlic cloves, minced
3 cups tomato juice or 3 cups vegetable juice
1 (4 ounce) can chilies, preferably hot, drained
2 teaspoons fresh ginger, minced
1 teaspoon ground allspice
1 (15 ounce) can vegetable broth
1/2 cup smooth peanut butter
fresh ground pepper
2 tablespoons fresh cilantro, chopped for garnish

Steps:

Cook the sweet potatoes until just cooked through. Bake, microwave or boil. Set aside to cool.
Meanwhile heat oil in large saucepan or Dutch oven over medium high heat. Add onion and cook, until it just begins to brown, 2-4 minutes. Add garlic and cook 1 minute more. Stir in juice, chilies, ginger and allspice. Simmer for 10 minutes.
Peel the sweet potatoes and chop into bite-size pieces. Add half to the pan. Blend the other half along with the broth and peanut butter. Puree until completely smooth. Add the puree to the pan and stir well to combine. Thin the bisque with water if needed. Season with pepper. Heat until hot. Garnish with cilantro if desired.

Nutrition Facts : Calories 267.4, Fat 16, SaturatedFat 3, Sodium 542.5, Carbohydrate 26.7, Fiber 4.5, Sugar 11.9, Protein 9.2

SWEET POTATO, CORN AND JALAPEñO BISQUE

Sweet Potato, Corn and Jalapeño Bisque image

Provided by Kim Severson

Categories dinner, easy, lunch, quick, one pot, soups and stews, appetizer, main course

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon peanut oil
1/2 cup chopped onions
2 teaspoons minced garlic
3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes
4 cups vegetable or chicken stock
1 medium jalapeño, seeded and finely chopped
1 cup fresh or frozen corn kernels
2 tablespoons molasses
1/2 tablespoon kosher salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
Scant pinch ground cinnamon
Finely chopped scallions, green parts only

Steps:

In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 12 grams

SWEET POTATO-PEANUT BISQUE

SWEET POTATO-PEANUT BISQUE image

Categories Soup/Stew Vegetable Kid-Friendly High Fiber Simmer

Yield 5 bowls

Number Of Ingredients 13

Ingredients

INGREDIENTS
2 large sweet potatoes (10-12 ounces each)
1 tablespoon canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 4-ounce can diced green chiles, preferably hot, drained
2 teaspoons minced fresh ginger
1 teaspoon ground allspice
1 15-ounce can vegetable broth
1/2 cup smooth natural peanut butter
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish

Steps:

PREPARATION Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.