The Wonderful Sweet Potato Soup with Tomatillo Cream

By mm_food4me

Calories per serving - 269
Calories from fat- 30
Percent Total Calories from Fat- 11%, protein- 6%, Carb. 82%

Ingredients

• 3 pounds yams, (about 6 medium), peeled & cut into 2 in pieces
• 1 tablespoon extra virgin olive oil
• 2 leeks, white part only, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• 6 or 7 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons lime juice, fresh
• 1 tablespoon dark brown sugar, (optional)
• 1 jalapeno, small, seeded & finely chopped
• 1 cup corn, 11 oz. can, vacuum packed (preferably shoepeg),
• Researve 1/2 cup for garnish
• Tomatillo Cream
• 1/2 cup plain fresh low-fat yogurt
• 3 Tbsp. tomatillo salsa (green salsa, verde)
• 1/4 tsp. salt
• 1/2 cup corn
• 8 tsp. fresh lime juice

Details

Servings 8

Preparation

Step 1

Heat oil in a 6 -qt soup pot over medium high heat. Add leeks, and saute for 5 minutes until softened. Add garlic and cumin, lower heat & cook for another minute. Add sweet potatoes, 6 cups stock, jalapeno, salt and pepper and simmer, covered, over medium heat for 20 to 25 minutes or until sweet potatoes are very tender. Puree soup in the pan with a hand blender or in a food processor. Add remaining cup of chicken stock if the soup is too thick. return soup to the pot if necessary and bring it to a simmer.
Add lime juice, brown sugar (if desired) and corn kernels. Cook the soup for 3 minutes more. Taste for seasoning.

To make Tomatillo cream combine in a small bowl the yogurt, salsa, 1 Tbsp of the cilantro, and the salt & pepper. Ladle soup into bowls, garnish with a Tbsp. of tomatillo cream, a sprinkling of corn kernels, cilantro, and a squeeze of fresh ime.