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Notes:
May use an immersion blender or hand blender if needed, although the end product may be a little chunkier.
Directions:
Combine sweet potatoes and Chai Spice Mix with chicken broth in large pot. Boil over high heat until sweet potatoes are fork tender. Remove muslin bag (may remove sliced ginger and add back to sweet potatoes if desired) and drain sweet potatoes, reserving liquid in a bowl. In food processor, puree potatoes until smooth, adding back chicken broth as needed to desired thickness. Add cinnamon, cloves, Billington’s Sugar, salt, white pepper and cardamom; pulse to combine. Add heavy cream and apple juice and pulse to incorporate. Reheat if needed, do not boil.
Serving Suggestions:
This bisque is wonderful served with Sage & Savory croutons. Cube day old French bread and drizzle with olive oil. Dust with 1 tsp. Sage & Savory per cup of bread. Bake on cookie sheet in 300 degree oven for 10-15 minutes or until crispy and browned.
Recipe Summary:
Servings: 4 cups+ depending on liquid added
Total time: 45 minutes
Thanks to: Jennifer Spengler, Savory Spice Shop Manager
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