Two-Potato Bisque
Source: Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg
1 large sweet potato (yam), peeled and cut into 1-inch cubes or 1 (15oz.) can sweet potatoes*
1 large baking potato, peeled and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 bay leaf
Salt to taste
1 tsp. dried thyme
1/8 tsp. cayenne pepper
2 cups canned fat-free chicken broth
1 cup low-fat buttermilk
1 cup skim milk
2 T lime juice
3 T chopped fresh cilantro, optional
In a large pot, combine sweet potato, baking potato, onion, garlic, bay leaf, salt, thyme, cayenne and chicken broth. Bring to a boil.
Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
Pour mixture into food processor and blend until smooth; return to pot.
Add buttermilk, skim milk and lime juice.
Cook over low heat until heated through; do not boil.
Sprinkle cilantro on each serving, if desired.
Makes 4 to 6 servings.
*Note: If using canned yams, cut in small chunks and stir in at the end of cooking.