Creamy & Cozy: Meg’s Yam Bisque w/Herb Flatbread

SOUP SEASON: Part 5

Creamy, cozy, and kissed with the scent of rosemary and the warmth of red pepper flakes.

This bisque started as a happy kitchen experiment to recreate a classically cozy nostalgic memory and has since become one of Meg's family's all-time favorite. It’s simple and soothing, with the perfect balance of savory and sweet. The base recipe comes together quick and easy and has potential for unlimited variations, like adding grated ginger root for warming heat, or whatever late garden harvest you may have, like carrots, or even pumpkin and squash. Meg has also given it a curry powder twist, topped with a cooling homemade yogurt swirl - it really is endless!

Yam Bisque Ingredients
2 Tbsp butter
2 cloves garlic, minced
½ sweet yellow onion, chopped
2 stalks celery, chopped
1-2 Tbsp garlic oil
½ tsp dried rosemary
2 large yams, peeled and cubed
2 small red potatoes, cubed
1 small sweet apple, chopped
32 oz broth of your choice (vegetable or chicken)
Pinch or two of red pepper flakes
1 cup cream
Salt and pepper, to taste

Instructions
    1.    In a large pot, melt the butter over medium heat. Add the garlic and onion, and sauté until soft and fragrant, about 3 minutes.
    2.    Stir in the garlic oil, rosemary, celery, yams, and potatoes. Cook for 5 minutes, letting the flavors start to mingle.
    3.    Add the apple and pour in the broth. Bring to a gentle boil, then reduce the heat and simmer until the vegetables are tender, about 20–25 minutes.
    4.    Use an immersion blender to puree the soup until smooth.
    5.    Stir in the red pepper flakes and cream, then season to taste with salt and pepper.
    6.    Let it simmer for another few minutes to bring everything together. Serve warm with rosemary flatbread for dipping.
 

Rosemary Garlic Flatbread Ingredients
Sourdough dough:
155 g sourdough start
500 g flour
375 g water
9g salt 
1 tsp butter, melted
1 tsp garlic oil
½ tsp Olivelle Mediterranean Rosemary Rub & Seasoning 
Olivelle Roasted Garlic Infused Sea Salt, to taste
2 Tbl Grated Parmesan cheese

Instructions
    1.    Mix your sourdough the night prior. Divide into two portions to bake.
    2.    Preheat oven to 450F. Stretch your sourdough dough onto a prepared pizza pan or baking sheet and par-bake it until just set.
    3.    In a small bowl, mix together the melted butter, garlic oil and minced garlic. Brush this mixture generously over the warm dough.
    4.    Sprinkle with the rosemary garlic rub, a pinch of garlic salt, and a light dusting of Parmesan.
    5.    Return to the oven and bake for another 8–10 minutes, until the edges are golden and crisp.
    6.    Slice into triangles and serve right away—preferably with a big bowl of steaming bisque.

ENJOY!