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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.
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g