|
 Recipe: Sweet Potato and Corn
Soup
Sweet potato soup with corn, peppers, and carmelized onions is a real cold
weather treat.
| Yield |
8 servings |
| Time |
30 minutes |
| Tools |
- saucepan
- wooden spoon
- pot
- hand mixer or blender
|
| Ingredients |
- 1 large yellow onion, chopped
- 1½ T butter or olive oil
- salt
- 2 pounds sweet potatoes
- 2 c water
- 4 c vegetable stock
- 3 c corn
- 1 red bell pepper, minced
- 1 fresh jalapeño, minced
- 1 c milk
- ½ lemon, juiced
- cayenne
- 2-3 T cream
|
| Directions |
Melt butter, add onion and a dash of salt, and sauté, stirring often,
until golden brown. Meanwhile, peel and dice sweet potatoes, place
in pot with water and stock, and simmer until tender, about 20 minutes.
Add onions to potatoes. Pour a bit of broth into the onion pan and
then pour back into the soup, to get all the juices from the onion pan.
Purée the soup with hand mixer or in batches in a blender. Return to pot.
Add corn, peppers, and milk, and simmer until tender. Add lemon
juice and cayenne, taste and adjust seasoning, then stir in cream.
Serve hot, garnished with cilantro or parsley. |
| Notes |
 Adapted from
The New Vegetarian Epicure: Menus for family and friends,
by Anna Thomas.
Buy it:
Amazon.com |
Amazon.co.uk
|
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