Thursday, October 7, 2010

Recipe of the Week: Creamy Sweet Potato, Pear and Ginger Bisque

First Lady Michelle Obama and other spouses of international heads of state recently toured the Stone Barns Center for Food and Agriculture, a nonprofit farm and education center in Pocantico Hills, New York. Following the tour, a farm-to-table lunch at its restaurant, Blue Hill was held.

Here is a recipe that I recently came across that is inspired by the new farm-to-table movement. Farm fresh produce like sweet potatoes, squash, apples and pears are abundant as the Harvest Season continues.


Creamy Sweet Potato, Pear and Ginger Bisque

Adapted by IFood


Ingredients:

4 T. canola oil (it's okay to use olive oil)

4 cups chopped onions (about 3 large onions)

2 tsp. ground coriander

1 1/2 tsp. curry powder

1/2 tsp. ground cumin

2 tablespoons fresh, grated ginger

3 pounds sweet potatoes, peeled and cut into 1" cubes

1 pound carrots, peeled and cut into chunks

2 medium pears, peeled and cut into pieces

8-10 cups vegetable broth

2 cups heavy cream

Directions:

In a large pot, heat oil. Add onion and cook a bout 5 minutes until the onions are translucent. Add the spices and ginger and stir for 30 seconds. Add the potatoes, carrots, pears, and broth. Bring to a boil and simmer until the potatoes are tender, about 25-30 minutes. Using an immersion blender, purée the mixture. Add cream and slowly re-heat. Serve hot.

Yield: Serves 10-12. This soup freezes well. Reheat slowly to avoid scorching.

Recipe Courtesy of IFood and inspired by Michelle Obama who in my opinion continues to out-shine her hubby with her style, elegance and grace

Image courtesy of Google Images