Creamy asparagus & sweet potato bisque

Creamy asparagus & sweet potato bisque


5 people made this

About this recipe: Asparagus is an impressive source of folate. It also provides vitamin C, as well as some beta-carotene and alpha-carotene.

Janet Mitchell

Serves: 4 

  • 750g asparagus, trimmed and cut into 2cm lengths (trimmings reserved)
  • 250g sweet potato, peeled and cut into 1cm cubes
  • 2 teaspoons (30ml) olive oil
  • 1 onion, halved and thinly sliced
  • 1 cup (250ml) chicken stock
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon cayenne pepper
  • Salt
  • 3/4 cup (180ml) skim milk

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Bring 2 1/2 cups (625ml) water to the boil in a medium saucepan. Add the asparagus tips and cook for 2 minutes to blanch. Remove with a slotted spoon and put aside for garnish.
  2. Add the sweet potato to the boiling water and cook for 10 minutes or until just tender. Remove with a strainer or slotted spoon. Add the asparagus trimmings, reduce to a simmer, cover and cook for 10 minutes. Reserving the liquid, strain and discard the trimmings. You should have about 2 cups (500ml) liquid.
  3. Meanwhile, heat the oil in a medium saucepan over moderately low heat. Add the onion and cook for 7 minutes or until light golden. Stir in the reserved cooking liquid, the stock, the remaining asparagus, the marjoram, cayenne pepper and a pinch of salt, and bring to the boil. Reduce to a simmer, cover and cook for 6 minutes or until the asparagus is tender.
  4. Transfer the mixture to a food processor, add the sweet potato and process to a smooth purée. Return the purée to the saucepan and stir in the milk. Cook for 2 minutes or until heated through. Serve the soup garnished with the reserved asparagus tips.

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Reviews (1)


Sounds like a very easy recipe but unique recipe. I was looking for something to do with some sweet potatoes and asparagus, to my surprise this was just I needed. I will substitute milk for almond milk and skip the cayenne pepper Working on it right now as we speak! - 16 Apr 2013

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