Pimento Cheese Bisque

Savannah Sweet Potato Bisque
Moosewood Restaurant



The Savannah Sweet Potato Bisque is served at Moosewood Restaurant for $4.99. This recipe is for a serving size of two.

This is a collection of 2 recipes, one of which has 2 parts:
West Indian Red Beans
Coconut Rice
Savannah Sweet Potato Bisque

Moosewood Restaurant has served this soup in one version or another since the 1980’s. Moosewood called it "Pimiento Cheese Bisque" back then. In the restaurant kitchen, the bisque is sometimes made with pimientos and sometimes roasted red peppers. White potatoes can substitute but a deeply colored sweet potato makes it look beautiful.

Bisque Ingredients
1 celery stalk, chopped
1/2 cup chopped onion
1 cup diced sweet potato
1 cup diced white potato
2 cups vegetable stock or water
1/2 cup grated sharp cheddar
1 1/2 ounces cream cheese, cubed
1/2 of a 4 oz jar pimientos, chopped
salt and ground black pepper to taste

Steal This Recipe® step-by-step Instructions
1) In a saucepan, cook the celery and onions in the oil on medium heat, stirring occasionally
2) When the onions are translucent, add the sweet and white potatoes, stock or water, cover and simmer until the vegetables are soft, about 20 minutes
3) Remove the soup from the heat and stir in the cheeses, allow to soften a few minutes
4) Puree the soup in an immersion blender, blender or food processor with half of the pimientos
5) Add the rest of the pimientos and salt and pepper to taste, if the soup is too thick add milk, water or stock
6) Reheat gently but do not boil

Pimiento Cheese Bisque. Reprinted from Sundays At Moosewood Restaurant. Moosewood Collective. Publisher: Simon and Schuster, 1990.