Soups: Jane Todd’s Sweet Potato, Corn and Jalapeno Bisque

By JoFClark

Ingredients

• 1 tablespoon peanut oil
• 1 cup chopped yellow onion
• 1 tablespoon minced garlic6 medium sweet potatoes
• 6 medium sweet potatoes (about 5 pounds), peeled and cut into 1 inch cubes
• 8 cups vegetable or chicken stock
• 1 to 2 fresh jalapeno peppers, stemmed, seeded and finely chopped
• 2 cups fresh or frozen corn kernels
• 1/4 cup molasses
• 1 tablespoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• Pinch of ground cinnamon
• Finely chopped green onions (green part only) for garnish

Details

Servings 12

Preparation

Step 1

Heat the oil for about 1 minute in a 6 quart saucepan or Dutch oven over medium heat. Add the onion and garlic, and saute until soft, 2-3 minutes. Add the sweet potatoes and stock, and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are soft, about 10 minutes.

Remove from the heat, and use an immersion blender to puree the mixture in the pot, or puree the soup in batches in a food processor and return the mixture to the pan. Add the jalapenos, corn and molasses, stirring well. Season with the salt, cayenne, and black pepper and add the cinnamon. Bring the soup to a simmer and serve immediately, garnished with green onions.