SWEET POTATO AND JALAPENO SOUP

SWEET POTATO AND JALAPENO SOUP image

Yield 8 servings

Number Of Ingredients 14

-2 TBS unsalted butter or vegetable oil
-1 med. onion, peeled & chopped
-1 clove garlic, peeled and chopped
-3 sweet potatoes (8 oz ea.) peeled and chopped
-6 cups homemade or low sodium canned chicken broth
-1 jalapeno pepper, thinly sliced
-1 1/2 cups frozen corn kernels
-1/2 cup heavy cream
-1/4 tsp salt
-1/8 tsp pepper
-1/2 cup sour cream
-1 1/2 tsp fresh lime juice
-1/2 tsp grated lemon rind
-2 to 3 TBS fresh cilantro or parsley

Steps:

Melt butter in a soup pot over medium heat.Saute onion and garlic until soft (~ 5 min). Add sweet potatoes & broth. Bring to boil over high heat, reduce to simmer, and cook, partially covered, until vegetables are soft (~30 min). Strain soup, reserving solids and liquid separately. Place solids with some liquids in food processor or blender. Cover, blend until pureed. Whisk puree back into liquid and return to casserole. Stir in Jalapeno and corn. Cook 5 min. longer or until pepper is crisp tender. Just before serving, whisk in cream and bring soup to a simmer. Season with salt and pepper. Whisk together sour cream, lime juice and lemon rind. Ladle soup into bowls, and garnish each serving with drizzle of sour cream mixture and a sprinkle of cilantro. Soup can be made up to 2 days ahead and refrigerated, or up to 2 months ahead and frozen.