I’m Mike, the culinary manager at the corporate office for Souplantation / Sweet Tomatoes. On a daily basis I work on new and returning recipes to find the latest, greatest and tastiest way to serve our guests in the restaurant. Whether is it adding or removing a teaspoon of a certain ingredient, one small change can make all the difference. Each month, I’ll be posting a popular recipe for you to try to make at home.
In celebration of potatoes and our menu in February, this month’s recipe is Golden Yam Bisque. If you don’t feel like making it at home, it will be in the restaurants from February 15 –February 28. Come try it out!
Golden Yam Bisque
2 ¼ cups ¼” diced red onion In a pot, combine ingredients and sauté for 5
2 Tablespoons butter minutes.
2 Teaspoons minced garlic
6 cups water Add ingredients to pot. Bring to a boil and reduce
12 cups ½” diced peeled yams (3 lbs) heat to a simmer. Simmer until yams are tender.
1 ¼ cups frozen corn Remove bay leaves. With a handheld blender,
3 ½ Tablespoons vegetable base blend soup to puree. Leave small pieces of yams.
2 Teaspoons dried thyme leaves
2 Teaspoons Kosher salt
½ Teaspoon black pepper
2 bay leaves
¾ cup heavy cream Add to pot and stir. Season to taste with salt and
2 Tablespoons chopped Italian parsley pepper.
Yields approximately 10 cups – serves about 8 people!