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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, corn, onion and 2 tsp. Sage & Savory in large pot. Add chicken broth and apple juice; boil over high heat until potatoes are fork tender. Drain off liquid, reserve in bowl. In food processor, puree vegetables until smooth, adding back reserved liquid as needed to desired thickness. Add ½ tsp. Sage & Savory, white pepper, salt, allspice and cayenne, pulse to combine. Add heavy cream 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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