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    Recipe for Sweet potato bisque with orange, chipotle, and spiced pecans

    Serves 4

    Ariel’s Restaurant chef and co-owner Lee Duberman offers this spicy bisque as an intro to a foraged and Vermont-sourced meal.


    1tablespoon maple syrup
    1teaspoon ancho chili
    powder (optional)
    ½teaspoon ground cumin
    ¼teaspoon salt
    ½teaspoon black pepper
    1cup pecans

    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.

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    3. Arrange the nuts in one layer on the sheet. Bake for 10 minutes or until lightly browned. Cool completely on the sheet.


    3medium sweet potatoes
    1tablespoon olive oil
    ½medium white onion, coarsely chopped
    1leek (white part only), thinly sliced
    Salt and pepper, to taste
    1clove garlic, finely chopped
    1teaspoon ground
    ½teaspoon ground
    ½canned chipotle in adobo, chopped
    1cup orange juice
    4cups water
    1tablespoon cider vinegar
    2tablespoons maple syrup
    ½cup 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