Busters Recipes

Sweet Potato Bisque with Cherry Garnish
  
  1 fennel bulb
2 tbsps. butter
1 each carrot, celery stalk and onion, diced
1 c. dry white wine
1/4 c. brandy, optional
4 1/2 cups cubed, peeled sweet potato
3 cups chicken stock
1/2 tsp. salt
1/4 tsp. nutmeg
3/4 cup whipping cream
  
  Cherry Garnish:
3/4 cup dried sour cherries
1 shallot, minced
1/2 tsp. grated orange rind
1/2 c. orange juice
1/2 c. ruby port or orange juice
pinch of salt
  
  Cut stalks off fennel bulb. Chop enough of the lacy fronds to make 2 tbsp; reserve for garnish. Quarter bulb and core. Dice 3 of the quarters; set aside remaining quarter for Cherry Garnish.
In stock pot, melt butter over medium heat; cook diced fennel bulb, carrot, celery and onion until softened (about 10 minutes). Add wine, and brandy (if using). Bring to boil over high heat; boil until reduced to half (about 3 minutes). Add sweet potatoes, stock, 1 cup water, salt and nutmeg; bring to boil. Reduce heat, cover and simmer until potato falls apart when pierced (about 25 minutes).
Meanwhile, dice reserved fennel-bulb quarter into 1/8" pieces. In small saucepan, combine fennel bulb, cherries, shallot, orange rind, orange juice, port and salt; cover and simmer over low heat until cherries and fennel are tender (about 15 minutes). Uncover and increase heat to medium; simmer until no liquid remains (about 7 minutes). Set aside.
In blender, purée soup in batches.
Make ahead: Let soup and garnish cool for 30 minutes; refrigerate until cold. Refrigerate in seperate airtight containers for up to 2 days.
Return soup to pot. Stir in cream; heat through over medium-low heat, stirring occasionally. Divide among 8 warmed bowls. Top each with 2 tbsp of the Cherry Garnish. Sprinkle with reserved fronds.
Serves 8.

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