Information Sweet potato tomatillo bisque

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Jaye
Poultry Guru - chick level
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Sweet potato tomatillo bisque

Post by Jaye » Wed Aug 29, 2018 1:45 pm

As per WWW's request, here is a recipe for:

SWEET POTATO TOMATILLO BISQUE

Yield: 4-6 servings, depending on portion size
Prep Time: 15 minutes
Cook Time: 1 hour

INGREDIENTS:
1-1/2 pounds Sweet Potatoes or Yams (2 large or 3 medium)
10-12 small to medium tomatillos, husked and halved
1 large (or 2 smaller} Roma Tomato, halved, or 6 large cherry tomatoes, halved
1 small Jalapeno, cut in half
3 TBSP Olive Oil
1/3 cup diced Shallots (can substitute 1 red onion, chopped)
5-8 small cloves fresh Garlic
1/4 cup Dry Sherry Wine (can substitute with broth)
2 cups Chicken or Vegetable Broth - or more if thinner consistency is preferred
Kosher Salt, Sea Salt or Himalayan Pink Salt to taste

Garnish Options (Any or All):
Toasted Whole Grain Bread Croutons
A dollop of crème fraiche or yogurt
1/2 bunch cilantro, chopped
Lightly Salted Roasted pepitas (pumpkin seeds)
Snipped Fresh Chives
Aleppo Pepper

DIRECTIONS:
Preheat oven to 450 degrees.
Place sweet potatoes on a metal sheet pan.
On a separate sheet pan, place the tomatillos, tomato and jalapeno. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon of chosen salt. Slide both pans into your preheated oven. Roast the tomatillo/tomato/jalapeno for 25 to 30 minutes and remove. Continue roasting the sweet potatoes until a knife glides through effortlessly, about 30 more minutes (40-60 minutes total, depending on size).
Meanwhile in a small skillet, heat olive oil over medium heat. Add in shallots plus 1 teaspoon kosher salt and sauté until soft, 5 minutes. Add in garlic and cook 1 to 2 minutes. Pour in sherry and simmer until reduced by 90%, about 8 to 10 minutes.
Allow the potatoes to cool until safe to handle, peel back the skins and use a spoon to scoop the flesh out adding it into a blender or food processor or use an immersion blender. Place the roasted vegetables (removing the stems from the jalapeno and tomato), all of their juices in the pan and the cooked shallots and garlic into the blender as well. Add in a cup of broth, secure the lid and puree until smooth.
Pour the puree into a 4 quart Dutch oven and heat over medium-low, add in more broth until reached desired consistency (about 1 more cup). Taste and season with additional salt if necessary; for me it was an additional 1 teaspoon.
Once soup is hot, ladle into bowls and top with croutons, cilantro, pepitas and a sprinkle Aleppo pepper and snipped fresh chives.
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Happy
Poultry Guru - pullet level
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Joined: Wed Oct 05, 2016 8:46 am
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Re: Sweet potato tomatillo bisque

Post by Happy » Wed Aug 29, 2018 7:07 pm

@Jaye this sounds amazing! Must try.
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