ST. LOUIS —
Sweet Potato Bisque
In a large stock pot combine
4# Sweet potato, peeled diced
½# Jasmine rice, raw
½# Celery, chopped
¼# Onion, diced
1gal Water
1T Sea Salt
Bring to a boil and simmer until very tender. Remove from heat and puree until smooth with an immersion blender.
Return to low heat and stir in:
1Qt coconut milk
For service drizzle with:
Maple Syrup
