Roasted Sweet Potato Bisque With Ham And Leek Ravioli

Recipe Ingredients

4 cups	948ml	Sweet potatoes (large)
6 tablespoons	90ml	Butter
1		Leek, white part only - sliced
2		Onions - sliced
3		Chicken stock
1 section		Thyme
1		Stem parsley
1		Bay leaf
1 teaspoon	5ml	Black peppercorns
		Salt - to taste
		Freshly-ground black pepper - to taste
		Smithfield Ham And Leek Ravioli - (see recipe)
2 teaspoons	10ml	Chopped chives

Recipe Instructions

Preheat oven to 350 degrees.

Bake the sweet potatoes for 45 minutes, or until just tender. Remove the potatoes from the oven and cool to room temperature. Peel the sweet potatoes, discarding the skins, and cut the flesh into large chunks.

Heat 4 tablespoons of the butter in a large saucepan and add the leek and onions. Cook over medium heat for 8 to 10 minutes, or until translucent. Add the sweet potatoes and 2 quarts of the stock and bring to a boll over medium-high heat. Tie the thyme, parsley stem, bay leaf, and peppercorns in a piece of cheesecloth and add it to the pan. Lower the heat to medium, and simmer for 30 minutes. Remove and discard the spice bag and season to taste with salt and pepper.

Puree the soup in a blender for 2 minutes, or until smooth, and pass through a fine-mesh sieve. Return the soup to the pan and slowly bring to a boil. Thin to the desired consistency with the remaining stock and season to taste with salt and pepper. Stir in the remaining 2 tablespoons butter.

Ladle some of the soup into each bowl and place 3 warm ravioli in the center. Sprinkle the chopped chives around the bowls.

This recipe yields 4 servings.

Source:
Cookbook Digest, Nov/Dec, 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.