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Sweet potato, corn and jalape�o bisque




Source of Recipe


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List of Ingredients






Makes about 3 quarts

1 tablespoon peanut oil

1 cup chopped onions

1 tablespoon minced garlic

6 medium-size sweet potatoes, preferably Jewel or Beauregard (about 5 pounds), peeled and cut into 1-inch cubes

8 cups vegetable or chicken stock

1 to 2 medium-size fresh jalape�o peppers, or to taste, stemmed, seeded and finely chopped

2 cups fresh or frozen corn kernels

� cup molasses

1 tablespoon kosher salt, or to taste

� teaspoon ground cayenne, or to taste

� teaspoon ground black pepper, or to taste

Scant pinch ground cinnamon

Finely chopped green onions, green parts only, for garnish

Heat oil about one minute in a six-quart saucepan or Dutch oven over medium heat. Add onions and garlic, and let onions sweat until soft, two to three minutes. Add potatoes and stock, and bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes.

Remove from heat, and use an electric "stick blender" to puree mixture while still it is in pan," or puree in a food processor and return mixture to pan. Add to puree the corn, jalape�os and molasses, stirring well. Season to taste with salt, cayenne and black pepper, and add cinnamon. Bring soup to a simmer and serve immediately, garnished with green onions. If making ahead, let soup cool before refrigerating or freezing for later use; garnish with green onions just before serving.


Recipe