Hi hi.
How are things? How was your weekend? What did you do? Where did you go? Who did you see?
Ugh — those small-talk questions can be exhausting. So instead, here are a few things I did this weekend that you probably don’t need to know, but I’m sharing anyway because that’s how this works.
I finally watched the Beyoncé HBO special I’d been waiting on for months, and yes, I watched her perform while sipping a shamrock shake at midnight. Weekends are for indulgences, right?
I also drove around blasting a Josh Groban CD and singing at full volume — only realizing as I pulled into my driveway that my “singing along” made my face look oddly operatic. If you don’t have his voice, belting his songs in the car can make you look like an SNL character.
Yesterday I spent 35 minutes attempting a fishtail braid despite having layered hair that refuses to stay braided. Half of it fell out within minutes, leaving me with one decent braid and a lot of loose hair. Charming.
I may have eaten an entire wedge of Humboldt Fog chèvre by myself and declared it an ideal weekend splurge. In reality, it can’t be every weekend, but it sure felt like a treat.
More importantly: this soup is very real life. Yes, there’s a splash of bourbon in it — just a small pour to lift the flavors that mostly cooks off during simmering. If you prefer to omit alcohol, just add more stock or water. But honestly, the bourbon adds a subtle, delicious depth.
I’m not one of those people who loses their mind over sweet potatoes, though I enjoy them. Growing up, plain potatoes — Yukon Golds and russets — were my favorite. So I didn’t expect this bisque to wow me. I made it because I’d been craving comforting soups, and after one spoonful I was completely sold.
Keep this bisque simple and flavorful. The cinnamon-sugared croutons might sound odd, but they’re not overly sweet. A few scattered croutons add a lovely contrast to the savory bisque — use whole-grain, seedy bread for the best texture. If you’re me, you’ll add a few too many, but that’s part of the fun.
Bourbon Sweet Potato Bisque with Brown Butter Cinnamon Sugar Croutons
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 pinch red pepper flakes
- 3 tablespoons bourbon
- 2 medium sweet potatoes, peeled and cubed (about 1.25 pounds peeled and cubed)
- 2 cups low-sodium vegetable stock
- 2 cups water
- 1/2 cup half and half
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
croutons
- 4 slices whole grain bread, cut into cubes
- 2 tablespoons brown butter
- 1/2 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
Instructions
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Preheat oven to 425 degrees F.
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Heat a large pot over medium and add the olive oil and butter. Add the diced onion with a pinch of red pepper flakes and a little salt; cook until softened, about 5 minutes. Add the garlic and cook one more minute. Increase the heat slightly, add the bourbon, and cook 2–3 minutes while stirring.
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Add the sweet potatoes, vegetable stock, and water. Cover and simmer until the sweet potatoes are tender, about 25 minutes.
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While the potatoes cook, toss the bread cubes with cinnamon and sugar, then drizzle with brown butter. Spread on a baking sheet and bake 8–10 minutes until golden. Set aside.
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When the potatoes are soft, transfer the pot’s contents to a high-powered blender and puree until smooth, about 5 minutes. (An immersion blender will work but the texture may be less silky.) Return the soup to the pot over low heat, stir in the half and half, then season with salt and pepper to taste. Serve topped with the cinnamon sugar croutons.
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I appreciate you so much!
Cinnamon toast for life.