Lunchbreak: Big Jones chef Paul Fehribach makes creamy sweet potato bisque

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Big Jones
5347 N. Clark St.

Creamy Sweet Potato Bisque
Servings: makes about two quarts

1 and 1/2 pounds sweet potatoes, peeled and chopped into 1” pieces
white bottoms of two leeks, thinly sliced
4 cups chicken or vegetable stock
1 cinnamon stick
6 whole allspice berries
6 whole cloves
1 bay leaf
1 Tablespoon fresh ginger, thinly sliced
1 teaspoon crushed red pepper
3 teaspoons kosher salt
1/4 cup dark brown sugar
2 cups heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, chilled

Place the cubed sweet potatoes and leeks in a 3-4 quart non-reactive stock pot and cover with the chicken stock. Bring to a low boil over medium-high heat. Meanwhile, make a spice sachet with cheesecloth or a tea ball. Add the cinnamon stick, allspice, cloves, bay leaf, ginger and crushed red pepper and tie to secure, then place in the stock pot with the sweet potatoes, immersing in the stock to ensure the spices will infuse. Cook until the sweet potatoes and leeks are easily pierced with a fork. Add the salt, brown sugar and heavy cream and return to a boil for fifteen seconds.
Allow to cool, uncovered, until hot but not scalding, about 20-30 minutes. Puree in the blender in batches until smooth. Return to a clean stock pot, and slowly return to a boil, stirring often to prevent scorching. Add more cream or stock if needed to adjust thickness, and season with additional salt or brown sugar to taste.

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