Sous Vide Sweet Potato Bisque
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 4
2 medium sweet potatoes, peeled and cut into ¼-inch-thick slices
1 cup diced leeks, white part only
1 cup vegetable stock
3 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1 clove garlic, minced
1 bay leaf
Kosher salt and freshly ground black pepper
1 cup heavy cream
Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
Combine the sweet potatoes, leeks, stock, butter, ginger, garlic, and bay leaf in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and add the cream. Puree until smooth, about 2 minutes. Add additional stock or cream to reach desired consistency.
Season to taste with salt and pepper and serve.