Sweet Potato Bisque

Updated: Jun 7, 2018



Straight from Anova Culinary | Serves: 2-4 | Time: ~2 hrs


Ingredients

2 medium #SweetPotatoes, peeled and cut into ¼-inch-thick slices

1 cup diced leeks, white part only

1 cup vegetable stock

3 Tbsp unsalted butter

1 Tbsp freshly grated ginger

1 clove garlic, minced

1 bay leaf

S&P

1 cup heavy cream (I used almond milk)

(I added toasted pecans and some diced green onion)


Directions

Set sous vide to 185°F (85°C).


Combine the sweet potatoes, leeks, stock, butter, ginger, garlic, and bay leaf in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.


When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and add the cream. Puree until smooth, about 2 minutes. Add additional stock or cream to reach desired consistency.


Season to taste with salt and pepper and serve. (I served with toasted pecans and some chopped green onion).


What I ate and drank today (3/12/2018)

128 oz of water

3 cups decaf coffee

Eggs

Bagel with low fat cream cheese

Vegetable sushi and dumplings

Sweet potato bisque


Exercise

None


What I ate and drank on vacation (3/8-11/2018)

Too much restaurant food, beer, wine and whiskey, but some relatively healthy vegetarian breakfasts at Gillie's in Blacksburg.


Exercise

3 hikes across 3 days at Falls Ridge, Heritage Park and the Appalachian Trail spur near Oronco, VA

City walking



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