Cajun Yam-Pecan Bisque

Seven ingredients. Forty-five minutes. One of the most elegant soups you’ll ever ladle from a pot.

This Cajun yam-pecan bisque starts with green onions sauteed in pecan oil (a nice Southern touch), hit with blackened Cajun seasoning to bloom the spices. Chopped sweet potatoes simmer in chicken broth until fork-tender, then get pureed into a velvety smooth bisque.

Ground toasted pecans stirred in at the end add a subtle nutty richness that rounds out the sweetness of the yams and the heat of the Cajun spice.

Reserved green onion tops scattered on at the last second bring a fresh bite and a pop of color.

It’s the kind of soup that feels fancy but takes almost no effort.

Chef Tips

• Pecan oil has a distinct nutty flavor that makes a real difference here. If you can’t find it, use a neutral oil and increase the ground pecans slightly.
• Toast your pecans before grinding. Spread on a sheet pan for about 8 minutes until fragrant and golden. It deepens their flavor dramatically.
• Puree in batches if using a blender, and vent the lid slightly. Hot soup in a sealed blender can blow the top right off.
• For a vegetarian version, swap the chicken broth for vegetable stock. The yams and pecans carry enough body to keep it rich.