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.
Serves 4
Ingredients – Soup
| 1 tbsp | Olive oil or neutral oil |
| 1 | Medium onion, chopped |
| 1.5 lb (1 large or 2 medium) | Sweet potato, peeled and cubed |
| 1 lb (2 medium) | Potato, peeled and 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) |
| 2 x 355 ml cans | Bulwark 0.5% Original Cider, or Bulwark 0.5% Apple Ginger Cider* |
| 1 | Local apple, julienned (optional) |
| Water | To adjust consistency as needed |
* Bulwark Original 5.8% can be used: add to boiling time to reduce alcohol if flavour is too sharp
Ingredients – Apple Cider Biscuits
| 1/2 cups | All-purpose flour |
| 1 cup | Cake and pastry flour |
| 1 cup | Quick oats |
| 1 tsp | Salt |
| 1/2 tbsp | Baking powder |
| 1 | Egg, beaten |
| 1 x 355 ml 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.
Directions – Soup
1. 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.
2. Stir in 1 can of cider and bring to a boil, scraping the bottom if necessary.
3. 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.
4. Remove from heat, and either purée with an immersion blender or in a stand blender. Add water until desired consistency is reached.
5. Serve hot and garnish with honey and apple if desired.
Directions – Biscuits
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, cake flour, oatmeal, salt and baking powder.
3. 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.
4. Add cider mixture to dry ingredients, stirring just until wet and dry ingredients come together. Dough should be bubbly and sticky.
5. 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).
6. Bake 15 minutes, underside will be lightly golden.
7. 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 & Cafe
Credits
Recipe provided by Bulwark Cider/Muwin Estate Wine Ltd.
Photography provided by Michelle Doucette.