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Sweet Potato Bourbon Bisque with Brown Butter Cinnamon Sugar Croutons

Source: Found on Pinterest

Just amazing and easy to make.
The Maker’s Mark bourbon and sweet vidalia onion is key to the ultimate flavor!

Ingredients

  • 3 Tbls. extra-virgin olive oil
  • 3 Tbls. unsalted butter
  • 1 large sweet onion, diced
  • 1 pinch of red pepper flakes
  • 1/4 t. salt
  • 3 garlic cloves, minced
  • 4-1/2 Tbls. bourbon (Maker’s Mark)
  • 3 medium sweet potatoes, peeled and cubed (see Note)
  • 3 c. vegetable stock (Emeril's Organic)
  • 3 c. water
  • 3/4 c. half and half
  • 1/4 to 1/2 t. salt
  • 1/4 to 1/2 t. course pepper

Brown Butter Cinnamon Sugar Croutons

  • 4 slices french pheasant bread, cut into cubes (Breadsmith)
  • 1/2 Tbls. white sugar
  • 2 Tbls. brown butter (see instructions below on how to make)
  • 1/4 t. cinnamon

Instructions

To make brown butter: place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds. Remove from heat.

For croutons, in a bowl toss bread cubes with cinnamon and sugar; drizzle with brown butter, tossing to coat. Spread on baking sheet and bake at 425 degrees for 8-10 minutes or until golden. Remove and set aside to cool.

For soup, heat a large pot over medium heat and add olive oil and butter. Add onions with pepper flakes and a pinch of salt and stir to coat, then cook until softened, about 5 minutes. Add garlic and cook for another minute. Increase heat slightly and add bourbon, stirring well. Let cook for 2-3 minutes.

Add sweet potatoes, stock and water to the pot. Cover and let simmer for 25 minutes, until sweet potatoes are soft.

After sweet potatoes are soft, carefully pour the mixture into a blender, in a few batches, and puree until smooth and creamy. Transfer each batch of pureed soup into another pot, stir in half and half, salt and pepper, and heat on low just to heat through.

Serve with croutons on top.

Serves 6

NOTE: Make sure your sweet potatoes aren’t too big or the soup with be thicker than is should be. Should only need about 4-1/2 to 5 cups of diced sweet potatoes, no more.