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1
Melt butter over medium heat in stockpot or Dutch oven.
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2
Add onion and shallots; cook for 3 minutes being careful to not brown.
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3
Add sweet potatoes and carrots.
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4
Cook for 5 minutes, stirring frequently.
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5
Lower heat and cover the pot so vegetables can soften, about 10 minutes.
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6
2.
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7
Uncover and add Domaine de Canton and ginger.
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8
Turn heat to medium and cook for 2 minutes to thoroughly combine liqueur and ginger with the vegetables.
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9
Add the chicken or vegetable stock and enough water to just cover the top of the vegetables.
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10
Bring bisque to a boil, lower a simmer and cover.
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11
Let soup simmer for at least another 10-15 minutes, until carrots and sweet potatoes are completely cooked through.
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12
Add cream, salt and white pepper.
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13
3.
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14
Blend bisque very well with an immersion blender or traditional counter blender.
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15
It may be necessary to add a bit more water for ease of blender.
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16
If so, add 1/4 Celsius at a time.
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17
If using a traditional blender, blend in batches and do not fill blender to the top each time.
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18
Transfer the bisque back into the pot.
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19
4.
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20
Add 1 T. Domaine de Canton to bisque.
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21
Simmer for another 5 minutes.
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22
Garnish and serve to happy guests!
