Roasted Sweet Potato Bisque With Ham And Leek Ravioli

By á-174942

Ingredients

• 4 large sweet potatoes
• 6 tablespoons butter
• 1 leek, white part only sliced
• 2 onions sliced
• 3 quarts chicken stock
• 1 sprig thyme
• 1 stem parsley
• 1 bay leaf
• 1 teaspoon black peppercorns
• Salt to taste
• Freshly-ground black pepper to taste
• Smithfield Ham And Leek Ravioli (see recipe)
• 2 teaspoons chopped chives

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees.

Bake the sweet potatoes for 45 minutes, or until just tender. Remove the potatoes from the oven and cool to room temperature. Peel the sweet potatoes, discarding the skins, and cut the flesh into large chunks.

Heat 4 tablespoons of the butter in a large saucepan and add the leek and onions. Cook over medium heat for 8 to 10 minutes, or until translucent. Add the sweet potatoes and 2 quarts of the stock and bring to a boll over medium-high heat. Tie the thyme, parsley stem, bay leaf, and peppercorns in a piece of cheesecloth and add it to the pan. Lower the heat to medium, and simmer for 30 minutes. Remove and discard the spice bag and season to taste with salt and pepper.

Purée the soup in a blender for 2 minutes, or until smooth, and pass through a fine-mesh sieve. Return the soup to the pan and slowly bring to a boil. Thin to the desired consistency with the remaining stock and season to taste with salt and pepper. Stir in the remaining 2 tablespoons butter.

Ladle some of the soup into each bowl and place 3 warm ravioli in the center. Sprinkle the chopped chives around the bowls.

This recipe yields 4 servings.