Gluten Free Living – 2014
Creamy Sweet Potato and Pear Bisque is comfort food at its BEST! This smooth, creamy bisque has a wonderfully thick texture and tastes incredible. It’s filled with sweet potatoes, pears, celery, onions, garlic and several spices so that this soup just knocks your socks off! No, it’s not spicy but it tastes terrific nonetheless.
While I didn’t make this in the crockpot, this recipe is highly conducive to crockpot cooking because you throw everything into the pot and then after it’s cooked down you puree the ingredients. So if crockpot cooking is easier for you, by all means, make this recipe in the crockpot. The only reason I didn’t was because I was hungry and wanted something to eat that didn’t take 4-5 hours in the crockpot!
A few weeks ago the weather was very cold (by Dallas standards) and I was really hungering for some stick to the ribs soup or chowder and homemade bread. I had a lot of sweet potatoes and pears that I needed to use up, so I got my thinking cap on and came up with this delicious delight.
Instead of making my usual chunky soups, I pureed this with my immersion blender (what did I ever do without that device?). The result was wonderful in texture and taste. The many herbs added a savory blend to the soup, and the sweetness from the potatoes and pears added enough to counteract the herbs. The combo was to die for!
If you’re looking for a hearty, substantial, very filling and satisfying soup to make during these cold winter nights, may I recommend Creamy Sweet Potato and Pear Bisque? It’s extremely healthy, low calorie, gluten free and vegan. You’ll wonder how something that tastes so good can be healthy and low in calories! This amazing soup is creamy without the addition of cream or yogurt and it’s low in calories because it’s not filled with dairy or meat which add a lot of additional calories. It’s just all natural, clean ingredients. Even still, I think you will find this one of the best soups you’ve ever tasted! We sure did.
Creamy Sweet Potato and Pear Bisque is thick and creamy and tastes heavenly.
Here’s a close up so you can see the texture of this soup. This fantastic bisque is healthy, low calorie, gluten free and vegan!
We loved the way this filling and satisfying soup turned out.
Serve Creamy Sweet Potato and Pear Bisque with rolls, bread, crackers or just by itself.
Here’s what I did.
In a very large saucepot add peeled sweet potatoes, cut in chunks, unpeeled, chopped pears, diced celery and onions. I was trying to get this cooked in a hurry, but if you’re hot in a hurry I recommend using your crockpot. It will probably 3-4 hours on high or 6-8 hours on low to get everything cooked through.
Here I added vegetable broth.
Add roasted garlic, salt, pepper, marjoram, rosemary, thyme and rubbed (not ground) sage.
Stir to combine. Cover with lid and bring to a boil. Reduce heat and simmer until veggies are fork tender, about 45 minutes to an hour. There is no reason that this can’t be cooked in the crockpot. I just wanted to eat a lot earlier so I chose this method.
Once veggies are cooked through remove from heat. Mash the veggies with a potato masher.
Then puree the soup with an immersion blender. Or if you don’t have an immersion blender place in batches in blender and puree until done. Be careful that you don’t burn yourself, though.
Here is the texture of this delicious soup.
I served Creamy Sweet Potato and Pear Bisque with large buttered slices of Finnish Cardamom Loaf. Talk about comfort food. Yum, yum.
Creamy Sweet Potato and Pear Bisque had incredibly good flavor and we really liked the thick texture. If you want your soup more watery, then add a little more vegetable broth.
Each mouthful of this delicious bisque just floated down my throat. The sensations were wonderful. The seasonings were just right.
Here’s the recipe.
CREAMY SWEET POTATO AND PEAR BISQUE
(My own concoction)
- 6 large sweet potatoes, chunked
- 4 ribs celery, chopped
- 2 red pears, diced, but NOT peeled
- 1 onion, diced
- 32-oz. vegetable broth
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 heaping teaspoons roasted minced garlic
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tsp. marjoram
- 1 tsp. sage
- Place everything in a large pot and cook over medium-medium high heat until mixture starts to boil.
- Reduce heat to low and simmer until veggies are tender, about 45 minutes to an hour or so.
- Mash with a potato masher then use an emulsion blender to puree all the ingredients.
I didn’t peel the pears because I wanted all the fiber included in the soup. After the bisque is pureed with the immersion blender you cannot tell there are any peels in the bisque.
You can see how thick this chowder-type bisque is from this picture.
This recipe is a great way to use up excess sweet potatoes and pears!
I saved a bowl for you. Come and get it!