Name: Sweet Potato and Rutabaga Bisque
Yield: 4 servings
Ingredients: 4 small sweet potatoes (peeled and diced); 1 large rutabaga (peeled and diced); 1 bay leaf; 1 cup dry white wine; 2 (14 1/2 ounce) cans vegetable stock; 12 teaspoon ground mace; 12 teaspoon salt; 14 teaspoon pepper; 1 cup heavy cream; 1 tablespoon minced candied ginger (optional)

Servings: 4 persons

4 small sweet potatoes (peeled and diced)
1 large rutabaga (peeled and diced)
1 bay leaf
1 cup dry white wine
2 (14 1/2 ounce) cans vegetable stock
12 teaspoon ground mace
12 teaspoon salt
14 teaspoon pepper
1 cup heavy cream
1 tablespoon minced candied ginger (optional)

1
In a large nonreactive saucepan, combine sweet potatoes, rutabaga, bay leaf, white wine, and 2 cups of stock.
2
Bring to a boil, reduce heat to medium-low, cover, and cook until sweet potatoes are tender, 25 to 30 minutes.
3
Discard bay leaf.
4
Transfer to a blender or food processor and puree, in batches if necessary,.
5
until smooth.
6
Return to saucepan.
7
Stir in remaining broth, mace, salt, pepper, and cream.
8
Simmer, stirring occasionally, 10 minutes.
9
Ladle into soup bowls and sprinkle candied ginger on top.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sweet Potato and Rutabaga Bisque

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