A very easy satisfying soup. Enriched with a small amount of cream,
lower in fat than most bisques.
- 1 medium yellow onion, chopped
- 1 tablespoon butter
- 3 cups sweet potatoes, peeled and sliced
- 4 cups vegetable broth (or chicken)
- 2 cups fresh corn kernels ( from 2 ears)
- 1 cup 2% milk
- ¼ teaspoon saffron threads, crumbled
- 2 tablespoons heavy cream
- ½ teaspoon sea salt
- ⅛ teaspoon white pepper
Melt butter in a heavy 4 quart pot. Over low heat cook onion for 5-10 minutes until soft (but not colored). Add sweet potatoes and cook a few minutes, stirring. Add stock and bring to a boil. Reduce to a simmer and cook approx. 20 minutes (covered) until the potatoes are soft and falling apart. Mean while, puree one cup of corn and one cup of milk until smooth in a blender. Add this to the pot with the saffron and the seasoning. Simmer just five minutes, cool slightly. Carefully place mixture in the blender (2 batches) and pulse until smooth. Add to a clean pot along with 2 T. heavy cream and reserved corn kernels. Simmer five minutes and serve. Thin with more stock if needed.
Garnish: Mix together 1 T. light sour cream and one T. of milk. Swirl into plated soup. Mince some fresh herbs and sprinkle on top.
Use fresh corn for the best flavor and texture.
Servings : 4