Sweet Potato Bisque with Cherry Garnish

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Sweet Potato Bisque with Cherry Garnish

 

1 fennel bulb

2 tbsps. butter

1 each carrot, stalk celery and onion, diced

1 cup dry white wine

1/4 cup brandy, optional

4 1/2 cups cubed peeled sweet potatoes, about 1 1/4 lb, 2 large or 3 small)

3 cups  stock

1/2 tsp. salt

1/4 tsp. nutmeg

3/4 cup whipping cream

 

Cherry Garnish:

3/4 cup dried sour cherries

1 shallot, minced

1/2 tsp. grated orange rind

1/2 cup orange juice

1/2 cup ruby port or orange juice

pinch salt

 

Cut stalks off fennel bulb. Chop enough of the lacy fronds to make 2 tbsp.

reserve for garnish. Quarter bulb and core. Dice 3 of the quarters; set

remaining quarter aside for Cherry Garnish.

In stockpot, melt butter over medium heat; cook diced fennel bulb, carrot,

celery and onion until softened, about 10 minutes. Add wine, and brandy (if

using). Bring to boil over high heat; boil until reduced to half, about 3

minutes. Add sweet potatoes, stock, 1 cup water, salt and nutmeg; bring to boil.

Reduce heat, cover and simmer until potato falls apart when pierced, about 25

minutes.

Cherry Garnish: Meanwhile, dice reserved fennel-bulb quarter into 1/8-inch

pieces. In small saucepan, combine fennel bulb, cherries, shallot, orange rind,

orange juice, port and salt, cover and simmer over low heat until cherries and

fennel are tender, about 15 minutes. Uncover and increase heat to medium; simmer

until no liquid remains, about 7 minutes. Set aside.

In blender, purée soup in batches. Return soup to pot. Stir in cream; heat

through over medium-low heat, stirring occasionally. Divide among 8 warmed

bowls. Top each with 2 tbsps. of the Cherry Garnish. Sprinkle with reserved

fronds. Serves 8.