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5 from 2 votes

Key Lime Sweet Potato Bisque with Key Lime Cream

Ingredients

  • Key Lime Sweet Potato Bisque with Key Lime Cream is a thick luscious, pureed, creamy soup that I've dubbed a bisque. As I tried to educate myself on the difference between bisque and soup, I learned that bisque is from the same root word as biscuit. Since I'm all about the biscuit, it was an easy decision to call this a bisque. Key limes are easy to find in Florida grocery stores. If they're unavailable in your area, look for bottled key lime juice and substitute Persian lime zest for Key lime zest.
  • Bisque:
  • cooking oil
  • 1 sweet onion peeled and diced
  • 2 carrots peeled and diced
  • 2 celery stalks trimmed and finely diced
  • 2 - 3 cloves of garlic peeled and minced
  • 4 medium sized sweet potatoes peeled and cubed
  • 2 apples peeled cored, and cut in chunks
  • 2 tablespoons key lime juice
  • 1 quart chicken stock
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper
  • honey if needed
  • salt and pepper to taste
  • 1/2 cup half-and-half
  • key lime zest for garnish
  • Key lime cream:
  • 1 cup heavy whipping cream
  • 1 tablespoon key lime juice
  • 2 tablespoons powdered sugar
  • 1 tablespoon key lime zest plus additional for garnish
  • Make the bisque:
  • Cover the bottom of a large cooking vessel with oil. When hot add onion, carrots, and celery. Cook uncovered on medium high heat for 15 minutes or until vegetables are soft and volume is reduced by about one half. Add garlic and cook an additional 5 minutes.
  • Add remaining ingredients except half-and-half and lime zest. Cover and simmer 30 minutes or until sweet potatoes and apples are soft. Puree with an immersion blender. Stir in half-and-half and lime zest. Taste for seasoning and adjust. If a thinner bisque is desired add water. Taste for seasoning and adjust.
  • Make the key lime cream:
  • Add cold whipping cream to a medium bowl. Whip with electric mixer until it begins to thicken. Add lime juice powdered sugar, and 1 tablespoon lime zest. Whip until stiff peaks form. Add to hot bisque. Garnish with lime zest.

Instructions

  • Make the bisque:
  • Cover the bottom of a large cooking vessel with oil.  When hot, add onion, carrots, and celery.  Cook uncovered on medium high heat for 15 minutes or until vegetables are soft and volume is reduced by about one half.  Add garlic and cook an additional 5 minutes.
  • Add remaining ingredients except half-and-half and lime zest. Cover and simmer 30 minutes or until sweet potatoes and apples are soft.  Puree with an immersion blender.  Stir in half-and-half and lime zest.  Taste for seasoning and adjust.  If a thinner bisque is desired, add water. Taste for seasoning and adjust. Add honey if needed.
  • Make the key lime cream: 
  • Add cold whipping cream to a medium bowl. Whip with electric mixer until it begins to thicken.  Add lime juice, powdered sugar, and 1 tablespoon lime zest.  Whip until stiff peaks form.  Add to hot bisque.  Garnish with lime zest.
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