Sweet Potato, Corn Bisque
1 T canola oil
1 large onion, diced
4 cloves garlic, minced
3 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium yams, peeled and cut into 1-inch cubes
6-8 c vegetable or chicken stock
2 jalapeños, seeded and finely chopped
1 c frozen corn kernels
2 T maple syrup
1/2 T kosher salt
1/4 t ground cayenne
1/4 t black pepper
pinch ground cinnamon
In a large soup pot, heat oil over med-high heat and add in garlic and onions. Let them sweat for a bit until fragrant, then add in the yams and sweet potatoes. Stir around a bit and then cover with stock â€" just enough so that the vegetables are covered. Put a lid on, and let things bubble away over medium heat.
About 30 minutes later or so, the vegetables should be soft. Get out your immersion blender and whizz away, pureeing until every last chunk has been pulverized. Add in the jalapeños, corn, maple syrup, salt, cayenne, pepper and the tiniest pinch of cinnamon. Stir well, taste and adjust for seasoning. Ladle into bowls and get ready to find instant happiness (or, if you are like my husband, just grin and bear it).
(From Weekend Recipes (Cindee Jackson))
1 T canola oil
1 large onion, diced
4 cloves garlic, minced
3 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium yams, peeled and cut into 1-inch cubes
6-8 c vegetable or chicken stock
2 jalapeños, seeded and finely chopped
1 c frozen corn kernels
2 T maple syrup
1/2 T kosher salt
1/4 t ground cayenne
1/4 t black pepper
pinch ground cinnamon
In a large soup pot, heat oil over med-high heat and add in garlic and onions. Let them sweat for a bit until fragrant, then add in the yams and sweet potatoes. Stir around a bit and then cover with stock â€" just enough so that the vegetables are covered. Put a lid on, and let things bubble away over medium heat.
About 30 minutes later or so, the vegetables should be soft. Get out your immersion blender and whizz away, pureeing until every last chunk has been pulverized. Add in the jalapeños, corn, maple syrup, salt, cayenne, pepper and the tiniest pinch of cinnamon. Stir well, taste and adjust for seasoning. Ladle into bowls and get ready to find instant happiness (or, if you are like my husband, just grin and bear it).
(From Weekend Recipes (Cindee Jackson))
