Jalapeno Sweet Potato Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This is a great soup with a twist. It makes a great evening meal during fall and winter. It is from the Peach Tree Tea Room Cookbook. Ingredients:
3 slices bacon, finely chopped |
1 medium onion, chopped |
2 tablespoons butter |
3 cloves garlic, sliced |
4 lbs sweet potatoes, peeled and cubed |
8 cups chicken broth |
1/4 cup pickled jalapeno pepper, coarsely chopped |
2 tablespoons jalapeno juice |
1 teaspoon comino (cumin) |
1/4 teaspoon baking soda |
1/2 cup cilantro leaf |
1 1/2 cups milk |
1 teaspoon salt |
1 teaspoon black pepper, freshly ground |
Directions:
1. In a large stock pot, saute bacon and onion in butter until just tender.
2. Add garlic and cook about 2 more minutes.
3. Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
4. Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
5. When done, add soda, cilantro and milk.
6. Coarsely mash potatoes with a potato masher.
7. Stir well and re-adjust salt and pepper.
8. Simmer for 15 minutes, stirring frequently.
9. NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.
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