Creamy Sweet Potato Bisque with Hazelnuts
Creamy Sweet Potato Soup with Hazelnuts - a delicious, creamy, hearty soup that is perfect as a side for Thanksgiving or any dinner party.
Servings: 8
Calories: 253kcal
Ingredients
- 2 teaspoons olive oil
- 1 onion diced
- ¼ cup garlic diced
- 2 pounds potatoes sweet , peeled and diced into 2" chunks
- 5 cups chicken stock
- ½ cup heavy cream
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- 1 ounce Parmesan cheese shaved (about 1/4 cup)
- 2 tablespoons flat-leaf parsley leaves optional
- ½ cup hazelnuts chopped and roasted
- dash of smoked paprika to garnish
Instructions
- Add oil to pan, heat on medium high.
- Swirl to coat pot.
- Add onion and garlic, sautee, stirring occasionally to prevent burning, until soft and lightly browned, about 6 minutes.
- As onions cook, peel skin from sweet potatoes, and dice into 2" chunks.
- Add stock to pan with onions and bring to a boil.
- Boil potatoes until soft.
- Do not drain.
- Stir in cumin and red pepper, turn off heat.
- Slowly add in cream and cheese, mixing well.
- Return heat to medium high.
- Using an immersion blender, blend soup until thick and creamy.
- Stir in salt.
- Divide soup evenly among 6 bowls; sprinkle roasted hazelnuts evenly over top.
- Garnish with parsley or fresh diced sage if desired.
Nutrition
Calories: 253kcal | Carbohydrates: 24g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 364mg | Potassium: 730mg | Fiber: 3g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 17.4mg | Calcium: 111mg | Iron: 4.6mg