This bisque was the star at a cooking demonstration at the Vermont Maple Festival in St. Albans, Vermont. The flavors of sweet potato, maple, bacon and creaminess of the milk (or cream) come together to create a sweet and savory taste that will satisfy you any time of year!
4 cups peeled, diced sweet potatoes
4 cups water
6 bacon slices
1 small onion, minced
1 ½ cups light cream or milk
1 teaspoon salt, or more to taste
1/3 cup pure maple syrup
¼ teaspoon cinnamon
1 ½ chicken bouillon or veggie bouillon
Sour cream, optional
Bring the sweet potatoes, bouillon, and water to boil in a large, heavy-bottomed soup pot. Cover the pot, reduce the heat, and simmer for about 20 minutes until the potatoes are very tender. Remove from heat.
While the potatoes are cooking, sauté the bacon in a skillet, until crisp. Remove from the pan; blot with paper towels. Pour off all but about 3 tablespoons of fat, then add the onion and sauté for 5 minutes.
Working in batches, puree the potatoes and cooking water in a food processor or blender. Always be careful when pureeing hot liquids in a blender. Never fill the container more than one-third full to avoid the risk of the lid blowing off.
Return the puree to the soup pot, then stir in the onion, light cream, salt, maple syrup, and cinnamon. We used heavy cream here because it’s all I had (not sad about this!), and it made the soup even more decadent! Crumble the bacon into small pieces and add that also.
Heat, but do not boil, and serve hot. Put a small dollop of sour cream in each bowl if desired. Relax and enjoy your beautiful and tasty bisque!