Fragrant with Chai and warming spices, this luscious bisque is elegant enough for a holiday celebration and simple enough to prepare for a weeknight dinner.
Servings: 4+ cups
1-1/2lbs.sweet potatoespeeled and diced
1pkg. Chai Spices Mix
1/4-1/2tsp.ground white pepper
1/4cupdark brown sugar
Put Chai Spices Mix in the muslin bag. Combine sweet potatoes and Chai Spice Mix with chicken broth in a large pot. Boil over high heat until sweet potatoes are fork tender. Remove muslin bag and drain sweet potatoes, reserving liquid in a bowl.
In a food processor or blender, puree potatoes until smooth, adding back chicken broth as needed to desired thickness. Add cinnamon, cloves, brown sugar, salt, white pepper and cardamom; pulse to combine. Add heavy cream and apple juice and pulse to incorporate. Reheat if needed, do not boil.
*I used homemade vegetable broth and coconut milk to make this vegetarian/vegan.
An immersion blender or hand blender may be used, although the end product may be a little chunkier.