Sweet Potato and Jalapeño Pepper Soup
Sweet Potato And Jalapeño Pepper Soup is an moderately easy dinner. Made with 3 tbsp. unsalted butter, 1 c. chopped onions, 3 medium size sweet potatoes, pared and chopped, 1 frozen corn kernel (1 1/2 c.) and 1 jalapeño pepper, thinly sliced, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
🔗 Recipe adapted from RecipeNLG-Full
Melt butter in large casserole dish.
Add onion.
Cook (stirring until brown) approximately 5 minutes.
Reduce heat to moderate-low and cover.
Cook until soft, then stir in sweet potatoes and chicken broth.
Bring to boil.
Lower heat and simmer, partially covered, approximately 25 minutes.
Next strain soup.
Reserve solid and liquid separately.
Put solid in blender and purée.
Whisk purée into a liquid and return to casserole. Stir in jalapeño pepper and corn.
Cook 5 minutes until pepper is crisp and tender.
Whisk in cream, juice and grated rind.
Season with salt and pepper.
Gently heat.
Serve with individual dollops of sour cream and parsley; enjoy.
🍷 Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment