Sweet Potato, Corn and Jalapeño Bisque

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Ingredients

1 tablespoon peanut oil
1/2 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
1/2 tablespoon kosher salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
Scant pinch ground cinnamon
Finely chopped scallions, green parts only.

Preparation

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.
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.
3
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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Comments

AspiringFoodie's picture
AspiringFoodie
September 28, 2010

I added bacon and some lemon zest. Amazing.

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About

This recipe is adapted from “Cooking Up a Storm: Recipes Lost and Found From The Times-Picayune of New Orleans” (Chronicle Books, 2008)

Yield:

6 servings

Added:

December 9, 2009

Creator:

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