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Quick Sweet Potato Bisque


"This is a great way to use sweet potatoes and other staples you have laying around. Cooking for a Crohn's husband, we're always trying to find ways to cook vegetables down so he can still enjoy them. If necessary, thin with additional milk. Serve hot with a sprinkling of pepitas, if desired."
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40 m servings 240 cals
Original recipe yields 12 servings

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  1. Combine milk, sweet potatoes, apples, onion, carrots, celery, garlic, salt, nutmeg, cayenne pepper, and peppercorns in a large pot; bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally, until potatoes are soft, 20 to 30 minutes.
  2. Pour soup into a food processor or blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts

Per Serving: 240 calories; 0.4 g fat; 52.9 g carbohydrates; 7.7 g protein; 2 mg cholesterol; 369 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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First off, I loved the ease of cooking everything together in one pot all at once. Just throw it all in and let simmer. Since milk is being used, it can be difficult finding a perfect temp that ...