Sweet Potato, Beer and Cheese Bisque

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1 lb. Wholesome Farms butter

1 lb. onion, finely diced

8   oz. carrot, finely diced

8   oz. celery, finely diced

Salt and white pepper to taste

3 Tbsp. fresh thyme, chopped

6 oz. all purpose flour

2 qt. Wholesome Farms whole milk

2 qt. Wholesome Farms heavy cream

2 qt. Marzen style lager or brown ale

5 lb. frozen peeled and diced sweet potato

4 Tbsp. ground mustard seed

2 Tbsp. Sysco Imperial McCormick smoked paprika

8 oz. light brown sugar 1½ Tbsp. ground allspice

4 lb. fontina cheese, shredded

2 lb. shredded Cheddar Jack cheese


½ oz. diced seasoned sweet potato, fried

1 oz. wild mushrooms, roasted and sliced

Chives, thinly sliced

Heat a large, heavy stockpot over medium heat and add the butter. Add onion, carrot and celery along with a bit of salt and pepper. Gently sweat the vegetables, stirring occasionally, until tender, 7 to 10 minutes. Add thyme and flour and whisk well to make a roux. Continue to cook, stirring often, until fragrant and bubbly, about 3 minutes longer. One at a time, slowly whisk the milk, cream and beer in a steady stream, stirring constantly, until all of the liquid is added. Reduce heat to medium low. Add the sweet potato, mustard seed, paprika, brown sugar and allspice and bring to a simmer, whisking occasionally.

Cook until the sweet potatoes are soft and the soup has thickened slightly, 15 minutes longer.

Remove the pot from the heat and, using an immersion blender, slowly add the shredded cheese.

Purée well until completely smooth and thickened. Check seasoning and adjust with salt and pepper. Ladle the soup into bowls and garnish with fried sweet potatoes, wild mushrooms and chives.