Sweet Potato Bisque with Clementines and Sage Recipe

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Recipes.net Team Published April 7, 2020
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This recipe calls for a fusion of ingredients that are on opposite ends of the flavor spectrum. You might not normally think to combine clementines in a bisque. However, the flavors of sweet potato, parsnip, and sage are complemented by the sweetness of the clementines.

How To Make Sweet Potato Bisque with Clementines and Sage

Sweet, savory, and all round comforting. Try your hand at making this Sweet Potato Bisque with Clementines and Sage.

  • 2 tbsp 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)
  • 6 clementines
  • 6 medium-sized sweet potatoes (peeled and chopped)
  • 3 tbsp dry white vermouth or white wine
  • 1/2 tsp ground nutmeg
  • 1 tsp fresh ginger (grated )
  • 5 cup vegetable stock or water
  • 3 tbsp heavy cream (optional)
  1. Heat butter in large pot over medium heat.
  2. Add celery, sage, onion, parsnip and carrot, and cook, stirring, until onion has softened and is just beginning to brown, about 5 minutes.
  3. Meanwhile, squeeze clementines to make 3/4 C. juice; set aside. Grate zest from clementines; set aside.
  4. Add sweet potatoes and cook 2 minutes.
  5. Add vermouth and bring to a boil, scraping up brown bits on bottom of pot.
  6. Add clementine juice, nutmeg and ginger. Add vegetable stock, reduce heat to low and cook 25 minutes, or until sweet potatoes are tender.
  7. Working in batches, puree mixture in food processor or blender. Add zest and cream to soup. Heat through and pour into warm bowls.

How To Make Sweet Potato Bisque with Clementines and Sage

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Sweet, savory, and all round comforting. Try your hand at making this Sweet Potato Bisque with Clementines and Sage.

Preparation: 5 mins
Cooking: 32 mins
Total: 37 mins
Serves:
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Ingredients

  • 2 tbsp 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
  • 6 clementines
  • 6 medium-sized sweet potatoes peeled and chopped
  • 3 tbsp dry white vermouth or white wine
  • 1/2 tsp ground nutmeg
  • 1 tsp fresh ginger grated
  • 5 cup vegetable stock or water
  • 3 tbsp heavy cream optional

Instructions

  1. Heat butter in large pot over medium heat. 

  2. Add celery, sage, onion, parsnip and carrot, and cook, stirring, until onion has softened and is just beginning to brown, about 5 minutes. 

  3. Meanwhile, squeeze clementines to make 3/4 C. juice; set aside. Grate zest from clementines; set aside.

  4. Add sweet potatoes and cook 2 minutes. 

  5. Add vermouth and bring to a boil, scraping up brown bits on bottom of pot. 

  6. Add clementine juice, nutmeg and ginger. Add vegetable stock, reduce heat to low and cook 25 minutes, or until sweet potatoes are tender. 

  7. Working in batches, puree mixture in food processor or blender. Add zest and cream to soup. Heat through and pour into warm bowls.

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Nutrition

  • Calcium: 27mg
  • Calories: 96kcal
  • Carbohydrates: 9g
  • Cholesterol: 20mg
  • Fat: 7g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 131mg
  • Protein: 1g
  • Saturated Fat: 4g
  • Sodium: 6mg
  • Sugar: 7g
  • Vitamin A: 238IU
  • Vitamin C: 36mg
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Commonly Asked Questions

How can I make this recipe alcohol-free?

As we’ve mentioned in some of our other recipes, a good non-alcoholic substitute for white wine or the likes, is apple cider vinegar. It brings the same zest and taste without the alcohol.

Can I use dried sage instead of fresh?

You can always substitute fresh spices with their dried counterparts. However, dried spices are much more pungent than fresh ones. So we suggest using about 1/3 of the recommended amount of fresh spices when working with dried ones.

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Conclusion

This bisque is thick, creamy, and layered with tonnes of great flavors. While clementines in a bisque might sound a bit strange, we say don't knock it till you've tried it!

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