Roasted Sweet Potato Bisque with Avocado and Lime Salsa

By Latina Staff | 02/21/2008 - 20:48 | 0 Comments

COURSE

Soup

SERVES

COUNTRY/REGION

South America

PREP TIME

3:15

DESCRIPTION:

This chilled soup would make a great first course for a summer dinner party.

INGREDIENTS:

Bisque
1 1/2 lb. sweet potatoes, peeled and cut into large chunks
6 tbsp. olive oil
1 onion, finely chopped
1 garlic clove, crushed
2-inch piece fresh ginger, grated
1 small red chile, seeded and thinly sliced
1/2 tsp. cinnamon
Salt and freshly ground black pepper
3 cups good vegetable or chicken stock
1/2 cup heavy cream
2 tbsp. maple syrup
Juice of 2 limes

Salsa
1 avocado, cut into small cubes
2 plum tomatoes, peeled, seeded, and chopped
1/4 cup fresh lime juice
2 scallions, chopped
1 small red chile, seeded and chopped
1 tbsp. coarsely chopped cilantro
3 tbsp. olive oil

PREPARATION:

1. Make the bisquie: Preheat the oven to 400°F. Place yams on a rimmed baking sheet and toss with 4 tablespooons of the olive oil. Roast until tender, but without letting yams brown too much, about 40 minutes.

2. In a large pot, heat remaining 2 tablerspoons oil. Add onion, garlic, and ginger. Cook gently for 5 minutes. Add roasted yams, red chile, cinnamon, and salt and pepper to taste. Pour in stock and bring to a boil. Reduce heat and simmer 15 minutes.

3. In batches, pour soup into a blender, blitz to a smooth puree, and transfer to a large bowl. Stir in cream, maple syrup, and lime juice, and chill thoroughly.

4. Make the salsa: In a medium bowl, combine all the ingredients and mix well. Season to taste.

5. To serve, pour soup into chilled soup bowls and place spoonful of avocado and lime salsa in center of each bowl.

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