Ariel’s Restaurant chef and co-owner Lee Duberman offers this spicy bisque as an intro to a foraged and Vermont-sourced meal.
|1||tablespoon maple syrup|
|1||teaspoon ancho chili
|½||teaspoon ground cumin|
|½||teaspoon black pepper|
1. Set the oven at 375 degrees. Line a rimmed baking sheet with parchment paper.
2. In a bowl, combine the maple syrup, chili powder, if using, cumin, salt, and black pepper. Stir well. Add the nuts and toss well to coat them all over.
3. Arrange the nuts in one layer on the sheet. Bake for 10 minutes or until lightly browned. Cool completely on the sheet.
|3||medium sweet potatoes|
|1||tablespoon olive oil|
|½||medium white onion, coarsely chopped|
|1||leek (white part only), thinly sliced|
|Salt and pepper, to taste|
|1||clove garlic, finely chopped|
|½||canned chipotle in adobo, chopped|
|1||cup orange juice|
|1||tablespoon cider vinegar|
|2||tablespoons maple syrup|
|½||cup sour cream thinned with 1 tablespoon heavy cream (optional)|
1. Set the oven at 375 degrees. Roast the sweet potatoes for 1 hour or until tender when pierced with a skewer. Remove from the oven. When cool enough to handle, peel and mash lightly.
2. In a soup pot over medium-high heat, heat the olive oil. Add the onion, leek, salt, and pepper. Cook, stirring often, for 8 minutes. Add the garlic, coriander, and cinnamon. Cook, stirring, for 1 minute more.
3. Add the sweet potatoes, chipotle, orange juice, water. Bring to a boil, lower the heat, and simmer for 20 minutes. Remove from the heat. Stir in the vinegar and maple syrup.
4. Working in batches, puree the soup in a blender until smooth. Return soup to the pot and heat, stirring often, until it just comes to a boil. Add more water if the soup seems too thick. Taste for seasoning and add more salt and pepper, if you like.
5. Ladle into bowls and add a swirl of the sour cream mixture, if using, and sprinkle with pecans. Adapted from Ariel’s Restaurant