Sweet Potato and Jalepeno Soup

By barbsjustagirl

Sandy Fish - Kim Zamora - Mostly Muffins May 2014

Ingredients

• 2 - 16 oz. cans canned yams with juice, diced
• 1 medium onion
• 2-1/2 quarts chicken stock
• 1/2 cup brown sugar
• 1 quart heavy cream
• 1 cup diced carrots
• 1/2 cup diced nacho jalepenos
• 1 Tbsp butter
• 3/4 cup roux (approximately) See below
• 2 Tbsp chicken base
• Dash of white pepper

Preparation

Step 1

1. In a large stock pot saute onions and carrots in butter. Add yams with juice, chicken stock, brown sugar. Bring to boil and let simmer for about 15 minutes. Add the cream, chicken base, pepper and jalepenos. Again bring to a slow boil and add roux while briskly stirring with a whip.

ROUX:

1 cup butter
1 cup flour

In a saucepan melt butter. Add flour and cook for 1 minutes stirring constantly. Remove from heat. Let stand.