Balsamic-Sauteed Sweet Potato Bisque with White BeansDon’t let the term “bisque” throw you off as too sophisticated for family fare. Our girls LOVE this soup, and yet it is elegant enough to serve for a dinner party or other special function. The flavor tastes deep and layered, yet it is extremely simple to prepare! Serves 4–5.
2 cups chopped onions
1 cup chopped red pepper (can use roasted or raw)
1 1/2 tbsp balsamic vinegar
1 1/4 tsp sea salt (plus more to taste if desired)
1 tsp dried rosemary (or 2 tsp fresh, roughly chopped)
1 tsp paprika (can substitute smoked paprika for extra flavor)
freshly ground black pepper to taste
3 – 3 1/2 cups cubed/chopped yellow sweet potatoes (peeled first)
1 1/2 – 2 tsp dijon mustard (to taste)
4 cups water
2 cans white beans, drained and rinsed (remove 1 cup for pureeing)
In a soup pot over medium-high heat, add onions, red peppers, vinegar, salt, rosemary, paprika, and pepper. Cover, reduce heat to medium/medium-low and let cook for 8–9 minutes until onions are softened and starting to caramelize. Add sweet potatoes, and dijon, and stir through with a splash of water. Cover and let cook for a few minutes. Add water, turn heat to high to reach a boil, then reduce heat to low, cover and simmer for 15–20 minutes until sweet potatoes are cooked through. After this time, turn off heat and add just 1 cup of the white beans. Puree using an immersion blender, until smooth and silky. Add remaining beans, and let simmer covered for 5-10 minutes. Serve!