Sweet Potato, Corn and Jalapeño Bisque
By: Alisa Escanlar
Published: Wednesday, December 9, 2009 - 2:58am

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.

About


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

Comments:
AspiringFoodie

I added bacon and some lemon zest.  Amazing.