SWEET POTATO, CORN AND JALAPEÑO BISQUE

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SWEET POTATO, CORN AND JALAPEÑO BISQUE image

How to make SWEET POTATO, CORN AND JALAPEÑO BISQUE

Provided by @MakeItYours

Number Of Ingredients 13

-1 Tbsp. peanut oil
-1/2 cup chopped onions
-2 tsp. minced garlic
-3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes
-4 cups vegetable stock
-1 medium jalapeño, seeded and finely chopped
-1 cup fresh or frozen corn kernels
-2 Tbsp. molasses (I didn't have this, so I added a few dashes of smoked paprika instead)
-1/2 Tbsp. kosher salt
-1/4 tsp. ground cayenne
-1/4 tsp. black pepper
-Scant pinch ground cinnamon
-Finely chopped scallions, green parts only.

Steps:

  • In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
  • Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
  • Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions..

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