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Learn How To Make Chipotle Sweet Potato Bisque This Holiday Season

Photos By Nolan P. Schmidt

There is nothing quite like coming in from the cold Fargo temperatures to a nice, warm bowl of soup. Knowing this, Chef Mike Wald at Maxwells in West Fargo put together a delightfully simple soup option for this holiday season. This chipotle sweet potato bisque is a creamy, earthy, balanced and slightly spicy soup that will surely warm your soul.

Even better, the soup can be made in large quantities and frozen for future use. To get several meals out of such a simple recipe is extremely convenient! Especially after a long day of work where cooking may seem less than desirable. Chef Wald delivers all of that in this flavorful bisque.

Chipotle Sweet Potato Bisque Ingredients

Ingredients:

  • 3 roasted skinned sweet potatoes
  • 2 caramelized yellow onions
  • 3 ribs of celery, chopped and sauteed
  • 1 cup sherry wine
  • 2 quarts vegetable stock
  • ½ quart heavy cream
  • ¼ cup kosher salt
  • 2 chipotle peppers w/ adobo
  • A pinch of black pepper

In a Soup Pot

  • Chop yellow onions and caramelize in pot with butter. Once caramelized, add chopped celery and sautee for one minute.
  • Add sherry wine and bring to a boil.
  • Add all remaining ingredients and simmer on low for 30 minutes.
  • Transfer to a food blender, blend until smooth and transfer back to the soup pot to maintain an even temperature.
  • Garnish with croutons and scallions.
sweet potato bisque

Nolan P. Schmidt

Written by Nolan P. Schmidt

Nolan is the Co-Editor of Fargo Monthly. Schmidt is also the Editor of Spotlight Media's Bison Illustrated publication. He is originally from Bismarck, N.D. and is a proud graduate of Minnesota State University Moorhead.

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