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M$1 Answer
This is a sweet, smoky, salty, and rich soup.have tried it and quoting the same for you.
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Roasted Sweet Potato Peanut Bisque:
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Ingredients:
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Two VERY large sweet potatoes peeled and cut into cubes
1 Tablespoon olive oil
salt, pepper
2 small white onions, chopped
2 cloves of garlic
4 oz. can spicy green Chile (or mild if you're not up for the heat)
1 cup tomato juice (V8)
3 cups of chicken broth (I'll admit I use water and bouillon, I like it, shoot me)
1/3 cup smooth peanut butter
s&p to taste (I didn't use any, the salty V8 and bouillon did it for me in the seasoning dept.)
Directions:
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Preheat Oven to 400 F
1. Throw (or place gently) your sweet potato cubes on a cookie sheet, drizzle with olive oil and season with salt and pepper. Put sheet in the oven and cook until fork tender and mashable. Mash your potatoes when they're finished. About 20 minutes.
2. On medium heat, drizzle a bit of olive oil in the bottom of a dutch oven or heavy bottom saucepan, then add your onion and garlic. Saute 5 minutes.
3. Add your chiles, then tomato juice, and broth. Heat to a boil.
4. Add peanut butter and mashed roasted squash.
5. Remove from heat temporarily and puree with a hand blender, or, place in food processor/blender (be careful when blending hot liquids, it tends to pop the top off of blenders, use a towel to cover) until smooth.
6. Place back on burner and heat thoroughly.
7. Garnish with peanuts and cilantro.
-------end quote----
-------quote------
Roasted Sweet Potato Peanut Bisque:
---------------------------------------------------
Ingredients:
----------------
Two VERY large sweet potatoes peeled and cut into cubes
1 Tablespoon olive oil
salt, pepper
2 small white onions, chopped
2 cloves of garlic
4 oz. can spicy green Chile (or mild if you're not up for the heat)
1 cup tomato juice (V8)
3 cups of chicken broth (I'll admit I use water and bouillon, I like it, shoot me)
1/3 cup smooth peanut butter
s&p to taste (I didn't use any, the salty V8 and bouillon did it for me in the seasoning dept.)
Directions:
--------------
Preheat Oven to 400 F
1. Throw (or place gently) your sweet potato cubes on a cookie sheet, drizzle with olive oil and season with salt and pepper. Put sheet in the oven and cook until fork tender and mashable. Mash your potatoes when they're finished. About 20 minutes.
2. On medium heat, drizzle a bit of olive oil in the bottom of a dutch oven or heavy bottom saucepan, then add your onion and garlic. Saute 5 minutes.
3. Add your chiles, then tomato juice, and broth. Heat to a boil.
4. Add peanut butter and mashed roasted squash.
5. Remove from heat temporarily and puree with a hand blender, or, place in food processor/blender (be careful when blending hot liquids, it tends to pop the top off of blenders, use a towel to cover) until smooth.
6. Place back on burner and heat thoroughly.
7. Garnish with peanuts and cilantro.
-------end quote----
images:
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