Bulwark Sweet Potato Soup with Apple Cider Biscuits
A smooth, gently spiced sweet potato soup made with Bulwark Cider for a light apple note. Paired with fresh biscuits, this is a comforting combo that’s perfect for cooler days.
Ingredients:
- 1 tbsp olive oil or neutral oil
- 1 medium onion chopped
- 2x 355ml cans Bulwark 0.5% Original Cider, or Bulwark 0.5% Apple Ginger Cider*
- 1.5 lb sweet potato (1 large or 2 medium) peeled & cubed
- 1 lb potato (2 medium) peeled & cubed
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cumin
- 1/4 tsp cayenne (optional)
- 1 local apple (optional) julienned
- water to adjust consistency as needed
- drizzle of local honey (optional) to garnish
- *Bulwark Original 5.8% can be used: increase boiling time to reduce alcohol if flavour is too sharp
Apple Cider Biscuits
- 1/2 cup all-purpose flour
- 1 cup cake and pastry flour
- 1 cup quick oats
- 1 tsp salt
- 1/2 tbsp baking powder
- 1 egg beaten
- 1x 355ml can Bulwark Original Cider
- *If gluten-free: substitute both flours for 2 1/2 cups all purpose gluten-free flour, use gluten-free oats, and add an extra egg.
Instructions:
Soup
- In a large saucepan, heat the oil on medium heat and sauté the onion until lightly browned and translucent. Add sweet potato cubes, sautéing for another 5 minutes.1 tbsp olive oil or neutral oil, 1 medium onion, 1.5 lb sweet potato (1 large or 2 medium)
- Stir in 1 can of cider and bring to a boil, scraping the bottom if necessary.1 355ml cans Bulwark 0.5% Original Cider, or Bulwark 0.5% Apple Ginger Cider*
- Stir in remaining cider, all spices and potato cubes. Simmer uncovered until potatoes and sweet potatoes are cooked through and can easily be pierced with a fork.1 lb potato (2 medium), 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/2 tsp cumin, 1 355ml cans Bulwark 0.5% Original Cider, or Bulwark 0.5% Apple Ginger Cider*, 1/4 tsp cayenne (optional)
- Remove from heat, and either purée with an immersion blender or in a stand blender. Add water until desired consistency is reached.water to adjust consistency as needed
- Serve hot and garnish with honey and apple if desired.1 local apple (optional), drizzle of local honey (optional)
Biscuits
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, cake flour, oatmeal, salt and baking powder.1/2 cup all-purpose flour, 1 cup cake and pastry flour, 1 cup quick oats, 1 tsp salt, 1/2 tbsp baking powder
- In a separate bowl, whisk egg and add approximately 1/4 cup cider until well combined, then add the rest of the cider to the mixture, barely stirring.1 egg, 1x 355ml can Bulwark Original Cider
- Add cider mixture to dry ingredients, stirring just until wet and dry ingredients come together. Dough should be bubbly and sticky.
- Let stand 5 minutes. Using 2 spoons, drop biscuit dough onto lined baking sheet. Pile and reshape the biscuits as needed, making 12 biscuits (3” diameter).
- Bake 15 minutes, underside will be lightly golden.
- Cool for 5-10 minutes before transferring to a wire rack, cover with a tea towel until ready to serve or until completely cool if storing for future use.
Local Source Guide
Cider: Bulwark Cider/Muwin Estate Wine Ltd. Dry Baking Ingredients & Eggs: Local Source Market, Masstown Market, Noggins Corner Farm Market, Stirling Fruit Farms, Uprooted Market & Cafe, Valley Flaxflour Ltd. Honey: Cornect Family Farm Produce: Local Source Market, Masstown Market, Noggins Corner Farm Market, Stirling Fruit Farms, Uprooted Market & CafeCredits
Recipe provided by Bulwark Cider/Muwin Estate Wine Ltd. Photography provided by Michelle Doucette.Nova Scotia’s
Culinary Trails
