What's Cooking on 12 News Today: Sweet Potato Bisque


Sweet Potato Bisque
Recipe by Tim White, Executive Chef at Stonewall Resort


1 onion, rough chopped
3 stalks celery, rough chopped
1 carrot, rough chopped
2 each bay leaf
¼ C canola oil
1 10 oz can V8 Juice
2 large cans Sweet Potatoes, 1 drained
1 C Brown Sugar
16 oz chicken stock
1 tsp Red Pepper Flake
S&P to taste
1 C Sweet Chili Sauce (optional)

In a large pot over medium heat, sauté the onion, carrots, and celery,
with the bay leaf in the oil until they begins to brown. Add V8 and
the chicken stock and bring to a boil. Add the remaining ingredients,
bring to a simmer and cook until the vegetables are tender. Puree
until very smooth, you may need to adjust the consistency with more
stock or tomato juice. Taste and readjust seasoning if necessary.


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