October 17, 2009

Sweet Potato & Chicken Bisque

Quick, delicious, and a teensy bit unusual: perfect raining weather food.

Sweet Potato & Chicken Bisque
Adapted from Eating Well Magazine, October 2009

Serves 4 – 6
Total Time Prep & Cook: 45 minutes

2 large sweet potatoes (orange)
2 boneless chicken breast halves*
3 cups tomato juice
2 cups vegetable stock
1 tablespoon canola oil
½ cup unsalted peanut butter
1 habañero chile, julienned
1 heaping tablespoon grated ginger
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground allspice
Cilantro or green onion for garnish

Poke the sweet potatoes with a fork and microwave them until tender (approximately 10 minutes, together). Allow them to cool while you begin the rest of your prep.

Heat the canola oil in a large soup pot, and sauté the onion and garlic until translucent. Add the sliced chile, ginger, allspice and tomato juice, and allow to simmer gently for about 10 minutes.

Peel and dice the sweet potatoes. Place half of them in a blender or food processor along with the peanut butter and just enough of the stock to moisten. Process until smooth, gradually adding the rest of the stock until it becomes a smooth, thick liquid. It will look a bit like nacho cheese sauce in colour and consistency. Add the puree to the soup pot, and stir gently. Add the remaining diced sweet potatoes to the bisque, and stir though. Allow the soup to return to a bare simmer, stirring as needed to keep it from sticking to the bottom.

At this point, you can serve the soup as a lovely vegan dish. However, if you want a more robust meal, slice some raw chicken into bite-sized pieces (or cube up some extra firm tofu) and stir it into the soup. Allow the soup to continue to simmer very gently on the lowest setting for another ten minutes, or until chicken is cooked through.

Note: If you have leftover yams from dinner, you can save a step and some time.

Further Note: It is correct that no salt is added to the soup. The tomato juice and vegetable stock are salty enough. If you want more salt, add a pinch right at the end. But you probably won’t need to, and if you used salted peanut butter instead of unsalted, you definitely won’t need to.

* Or prawns. Try peeled, raw prawns in place of chicken, especially if you are going to be eating it all up instead of freezing leftovers.


Rosa's Yummy Yums said...

A wonderful bisque! Surely delicious!



foodmathquilts said...

Thanks for posting this recipe ... I mentioned it to my husband on the weekend, and when he decided it sounded tasty, I had to try it.

I got home early today, so I sliced the sweet potatoes into 1-1/2" chunks then roasted them with the peel on (along with the chicken, bone in) at 375F for about 45 min. I also added a splash of wine.

I'll be making this again.