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- 1/4 cup (1/2 stick) unsalted butter
- 1 small onion
- 1 1/2 pounds sweet potatoes, peeled, chopped
- 6 cups chicken stock
- 1 1/2 cups fresh corn kernels, or frozen whole kernel corn, thawed
- 2 teaspoons finely chopped jalapeno chilies with seeds
- 1/2 cup whipping cream
Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 6 minutes. Add sweet potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
Strain soup through a coarse sieve; reserve sweet potato and stock mixtures separately. Return stock mixture to saucepan. Transfer sweet potatoes to processor and puree. Whisk puree into stock mixture. Add corn and jalapenos and simmer 5 minutes. Add cream to soup and stir until heated through. Season to taste with salt and pepper. Ladle into bowls.
4 to 6 servings
Over the years, I have saved favorite recipes, many of them from Bon Appetit magazine. I tried to find this recipe online, but could not. Hence, I’ve gone ahead and written out the entire recipe rather than providing an online link. I find this soup to be hearty and fabulous! I thought the ONE team might enjoy a sweet potato dish with a little “zip” from San Antonio. All the best!
Carolyn M. Appleton