Everyone needs an impressive soup under your belt, and nothing says “I’m about to impress the hell out of my guests” better than a good bisque. In some cities they call it “chowder,” but in New Orleans, when we make a super-rich and creamy, full of flavor, thick soup, we call it “bisque”. It can go either way, appetizer or entrée; it’s all about how you put it together. This recipe is an example of bisque as an entrée. Partner it with good hot bread and a salad and, honey, you are SA-TIS-FIED. As an appetizer, I suggest serving casually in a mug or small cup. Honestly, I feel like this could be a new contender on the family “must haves” list for Thanksgiving. Trust me, you probably won’t have any leftovers, which is a big A+ for the cook!
Sweet Potato Bisque with Curried Chicken Skewers
Sweet Potato Bisque
- 2 pounds chunky chopped sweet potatoes
- 1 white onion, chopped
- 1 bundle of green onions, chopped
- 3-4 cloves of garlic, chopped
- 4 cups of chicken stock
- 7 cups of heavy cream
- 1 teaspoon of smoked paprika
- All-purpose seasoning to taste
- EVOO as needed
1. Sauté the onions, green onions, and garlic in EVOO until they’re a nice caramelized color.
2. Add sweet potatoes and 4 cups of stock; let that simmer uncovered until the potatoes are nice and soft.
3. Add heavy cream, then begin to emulsify with a hand blender or transfer it to a food processor.
4. Once it’s in the sweet spot, which is really creamy, season it to taste with the smoked paprika and all-purpose seasoning blend.
5. Set aside.
Sweet Potato Hash Garnish
- 1 pound chopped sweet potatoes
- 1 can of corn, drained
- 2 tablespoons of minced onion
- 2 tablespoons of minced green onion
- 2 tablespoons of chopped cilantro
1. Coat the sweet potatoes with EVOO and season with salt and pepper. Bake for 30 mins at 425 degrees. Remove from the oven and set aside.
2. Add two tablespoons of butter to a pan and sauté the onions, green onions, and corn until softened. Add cilantro and combine.
3. Add roasted sweet potatoes to the pan and combine gently. Set aside to garnish soup.
Curried Chicken Skewers
- 3 boneless chicken breasts
- 3-4 tablespoons of curry seasoning
- 6 tablespoons of salted butter
- 3 teaspoons of curry seasoning (for curry butter garnish)
- Salt and pepper
1. Season the chicken with 3-4 tablespoons curry seasoning (to your taste), and salt and pepper on both sides.
2. Melt 2 tablespoons of butter in a skillet and sauté chicken until cooked through.
3. Slice the chicken into hearty chunks to make putting it on a skewer or stick easier.
4. To make the curry butter, melt the remaining 4 tablespoons of butter and mix in 3 teaspoons of curry seasoning, until well combined.
5. Drizzle that butter over the chicken and you’re done!
Begin by prepping the sweet potatoes for the hash so it can be done when you’re finishing up with the bisque.
Garnish soup with sweet potato hash, to your taste and preference, and serve skewers on the side.
For the bisque, you’re looking for a smooth creamy soup kind of feel. (But it’s also up to you if you want it to be a little chunky.)
For a plant-based bisque option, substitute the chicken stock for veggie stock, plant butter for regular butter and use non-dairy heavy cream.