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[edit] Ingredients
1 |
tablespoon peanut oil |
½ |
cup chopped onions |
2 |
teaspoons minced garlic |
3 |
pounds medium sweet potatoes (about 2 ½ total), peeled and cut into 1-inch cubes |
4 |
cups vegetable or chicken stock |
1 |
medium jalapeño, seeded and finely chopped |
1 |
cup fresh or frozen corn kernels |
2 |
tablespoons molasses |
½ |
tablespoon kosher salt |
¼ |
teaspoon ground cayenne |
¼ |
teaspoon black pepper |
Scant pinch ground cinnamon |
|
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
Step 3 |
Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions. |
[edit] About Sweet Potato, Corn and Jalapeño Bisque
This recipe is adapted from “Cooking Up a Storm: Recipes Lost and Found From The Times-Picayune of New Orleans” (Chronicle Books, 2008)
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