Sweet Potato Bisque with maple-sage creme fraiche

This is another original recipe. I make my own creme fraiche because I am not scared of room temperature buttermilk and heavy cream sitting out on the counter for a day. You do not have to do this. This isn't a recipe-recipe.. just follow the instructions below, you'll be fine. Do this first: in a small saute pan, take 4 sprigs of fresh sage, and break them up with your fingers just enough to release the aroma and oils. Pour over 3 tablespoons maple syrup. Let this steep a little over low heat. Once it bubbles a little bit, take it off the heat and do not touch or taste it. Let it cool in a stainless steel bowl on a towel. Leave it alone while the potatoes boil. Take 3 large sweet potatoes, peeled and chopped into same size pieces. Put in a stock pot covered to 1/2” with cold water. Cook until soft, stab a piece of potato with a fork and if it slides off easily or breaks off when stabbed, it's done (this could be 35-45 minutes give or take). Do not drain. Blend with a beurre mixer until smooth. Use your regular blender (I have a Ninja) if you want to clean it. I don't, plus you're about to put this back on the stove. Add 1/4 cup heavy cream, then salt and white pepper to taste, start with 1/8 tsp pepper to 1 tsp salt, taste and adjust. Turn on low heat and let it hang out. Don't scorch the bottom, please. In a bowl, add 2 tablespoons sour cream and 1 tablespoon heavy cream. If you have creme fraiche, use it instead of this blend. Use a fork to take out the sage leaves from the maple syrup. Add all of the syrup to the creme fraiche/sour cream and heavy cream blend. Put the soup in a bowl and garnish with the maple-sage CF. Eat it

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

*you can substitute 3 Tbsp creme fraiche for the 2 tbsp sour cream and 1 tbsp heavy cream blend

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