Sage & Savory Sweet Potato Bisque

Ingredients: 1 tbsp. butter 1 tbsp. olive oil 1/2 small yellow onion, diced 2 cloves garlic, minced Salt and freshly ground black pepper, for seasoning, plus 1 1/2 teaspoons salt 1 cup frozen corn, thawed 1 1/2 lbs. sweet potatoes, peeled & diced 2 cups chicken broth 2 cups apple juice 2 tsp. Sage & Savory Stuffing Seasoning, divided 1/2 tsp. fine white pepper 1/8 tsp. allspice 1/8 tsp. cayenne 1/2 cup heavy cream

Notes: May use an immersion blender or hand blender if needed, although the end product may be a little chunkier. Directions: Add butter and oil to a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 minutes. Season with salt and pepper, to taste. Add the corn and cook for 1 more minute. Add the sweet potatoes, chicken broth, apple juice, 2 teaspoons seasoning, white pepper, remaining 1 1/2 teaspoons of salt, allspice, and cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes are cooked through and fork tender, about 20 minutes. Use an immersion blender and puree the bisque until smooth. Taste for seasoning, then stir in the heavy cream. Rewarm over low heat. 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. Yields: 4 servings Thanks to: Jennifer Spengler, Savory Spice Shop Manager

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