Sweet Potato Bisque with Pear and Lime




2 ripe pears                                                                                  2 cups dry white wine

¼ cup sugar                                                                                  ¼ teaspoon ground cinnamon

Juice of l lemon                                                                             1/3 cup of Pear Brandy



2 lbs. Sweet potatoes                                               

1 tablespoon unsalted butter

1 tablespoon minced onion                                       

1 tablespoon chopped celery

1 tablespoon chopped carrots                                   

½ jalapeno chili, chopped and seeded

½ teaspoon Herbs de Provence                                  

3 cups heavy cream

2 tablespoons maple syrup                                         

1-1/4 cups chicken stock

1 cup chopped sausage

½ teaspoon salt                                                           

3 tablespoons fresh lime juice

¼ freshly ground black pepper


  1. Peel pears and halve and core. Poach pears in wine, sugar, cinnamon, lemon juice, pear brandy for at least 10 minutes or until point of knife pierces pear easily.  Allow to cool in syrup.
  2. To make soup, peel and chop sweet potatoes and cook in salted boiling water until soft, about 8 minutes. Drain and put in food processor with steel blade.
  3. While potatoes are cooking, melt butter in small skillet over medium heat and sauté veggies, chili and herbs de provence until they are soft, about 7 minutes. Deglaze with ¼ cup of chicken stock and cook for 1 minute.  Add to food processor.  (I recommend that you divide the soup into two batches or it will spill over in processor).  Add remaining stock and one pear.  Puree until smooth.  Pour puree into STOCKPOT and add cream, maple syrup, salt, pepper and lime juice. Add sausage. Bring to a boil over medium to high heat, reduce heat and simmer for 15 minutes, stirring occasionally. You can add reduced wine to enhance soup (I I always do).
  4. Pour into bowls and garnish with slice of lime, sliced avocado and sliced pear from remaining poached pears. Soup can be made 2 days in advance and slowly reheated uncovered.


EQUIPMENT NEEDED:    Vegetable peeler         Measuring cups – wet

Measuring spoons              Reamer                        Microplane

Apple corer                       Knife                           Stock pot

Small skillet                      Wooden spoon             Heat resistant spatula

Food processor                  soup bowls or cups