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Sweet Potato Soup Chorizo, Spiced Crema, Herb Oil

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  • 2 ea Large Sweet Potatoes (Peeled and Diced)
  • 2 cloves Garlic (Peeled and Chopped)
  • 1/2 ea Large Yellow Onion (Chopped)
  • 1 tbsp Molasses
  • 1 tsp Maple Syrup
  • 1/4 lb Mexican Style Chorizo
  • 1/2 cup Heavy Whipping Cream
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tsp Confectioners Sugar
  • 1/4 cup Canola Oil
  • 1/4 cup Fresh Parsley (Chopped)
  • 1/4 cup Chives (Chopped)



Step 1

For the Soup:
In a large pot sauté onion, garlic and a pinch of salt until they have just a bit of color. Add potatoes and just enough water to cover. Cook at a low boil until soft. Add molasses, maple syrup and ¼ cup heavy cream. Puree and salt to taste.

For the Chorizo:
If chorizo is in a sausage casing remove and discard it. In a small sauce pan render chorizo until fully cooked. Strain fat and set aside.

For the Crema:
In a medium mixing bowl combine remaining cream with cinnamon, nutmeg and sugar. Mix rapidly with a wire whip until cream is firm enough to create stiff peaks. Salt to taste.

For the Herb Oil:
In small sauce pot heat oil over low until approximately 150˚ F. (Just too hot to the touch) Combine oil and herbs in a blender and puree. Drain through a fine strainer. (Do not push through) Salt to taste.

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