Sweet Potato Bisque

South Florida Chef Sandy Axelrod offers up unforgettable meals for the holiday season in her new cookbook Affairs to Remember. 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 fall soup in this recipe.

1 cup diced yellow onions
3 cloves garlic, minced
1 Granny Smith apple, peeled, cored and diced
1 1/2 Tbsp. unsalted butter
2 cups boxed low-sodium chicken stock or broth
1 cup peeled and diced sweet potatoes
1 cup whole milk
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cinnamon
2 Tbsp. snipped fresh chives, sour cream and freshly grated nutmeg for garnish

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

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

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

Recipe and photo courtesy of Chef Sandy Axelrod.