This delicious bisque is thick and hearty enough to serve as a main course. Offer hot, crusty bread and a tossed green salad to complement this dish. Makes about two quarts.
- 2 Tbs. unsalted butter
- 3 stalks celery, chopped
- 3 fresh sage leaves, chopped
- 1 medium-sized yellow onion, chopped
- 1 medium-sized parsnip, peeled and chopped
- 1 large carrot, peeled and chopped
- 4 to 6 clementines
- 6 medium-sized sweet potatoes, peeled and chopped
- 3 Tbs. dry white vermouth or white wine
- 1/2 tsp. ground nutmeg
- 1 tsp. grated fresh ginger
- 5 cups vegetable stock or water
- 3 Tbs. heavy cream, optional
- Heat butter in large pot over medium heat. Add celery, sage, onion, parsnip and carrot, and cook, stirring, until onion has softened and is just beginning to brown, about 5 minutes.
- Meanwhile, squeeze clementines to make 3?4 cup juice; set aside. Grate zest from clementines; set aside.
- Add sweet potatoes, and cook 2 minutes. Add vermouth and bring to a boil, scraping up brown bits on bottom of pot. Add clementine juice, nutmeg and ginger. Add vegetable stock, reduce heat to low and cook 25 minutes, or until sweet potatoes are tender.
- Working in batches, purée mixture in food processor or blender. Add zest and cream to soup. Heat through, and pour into warm bowls.
- Serving Size: Serves 8
- Calories: 170
- Carbohydrate Content: 31 g
- Cholesterol Content: 10 mg
- Fat Content: 3 g
- Fiber Content: 5 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 360 mg
- Sugar Content: 14 g