Jalapeno Sweet Potato Soup Food

SWEET POTATO JALAPENO SOUP RECIPE - (4.1/5)

Steps:

• First, preheat your oven to 400 degrees, rinse off your jalapenos, wrap in foil, and throw them in for 20 minutes. Then take them out and give them a rough chop. Scrub your sweet potatoes and cut them in half. Bring a large pot of water to boil and add in sweet potatoes. Boil until you can stick them and they are soft. Drain and let them cool until you can handle them. Peel off the skin, set aside. While potatoes are cooling, add butter to the soup pot over medium-high heat. Add onion, saute until onions are translucent, add garlic and saute about one more minute. Cook your bacon separately in the microwave, oven, or in a skillet. When cooked, break 3 of the slices into pieces and add to the onions and garlic. Add chicken broth to the pot, cover and bring to a boil. Slice the peeled sweet potatoes into bite sized pieces and add to the soup pot. Add jalapenos, cumin, cilantro, and half-and-half. Stir into soup. Sprinkle with a little salt and pepper. Use your immersion blender or regular blender, to blend all the ingredients until they are smooth with no lumps. Add salt and pepper to taste. Sprinkle remaining bacon and some cilantro on top.

JALAPENO SWEET POTATO SOUP

Steps:

• In a large stock pot, saute bacon and onion in butter until just tender.
• Add garlic and cook about 2 more minutes.
• Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
• Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
• When done, add soda, cilantro and milk.
• Coarsely mash potatoes with a potato masher.
• Stir well and re-adjust salt and pepper.
• Simmer for 15 minutes, stirring frequently.
• NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.

SWEET POTATO JALAPENO SOUP

Steps:

• Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft.
• When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
• Peel and chop onion. Finely chop bacon and garlic.
• In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent.
• Add chicken broth. Cover and bring to a boil.
• Dice half the sweet potatoes and stir into boiling broth.
• Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half. Stir into soup. Add salt, pepper, and sweetener (if needed). Stir well; heat through.
• Serve and Enjoy!

SWEET POTATO PEAR JALAPENO SOUP

Steps:

• 2 tablespoons olive oil 1 large Bermuda onion, chopped 1/4 teaspoon cumin 3/4 teaspoon curry 2 pounds sweet potatoes, cubed 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 2 Anjou pears, sliced 1 tablespoon fresh jalapeno, diced 1 tablespoon brown sugar 3/4 cup half and half.

JALAPENO SOUP

Steps:

• Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
• Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
• Stir in jalapenos and heat through. Serve.

JALAPENO SWEET POTATO SOUP

Steps:

• 1. Heat butter in an 8 quart stockpot. Add bacon and onion and cook until bacon crisp. Add garlic and saute for 2 minutes.
• 2. Add sweet potatoes, broth, jalapenos, juice and cumin. Cover and cook until potatoes are tender.
• 3. When potatoes are done, add soda, cilantro and half and half. Mash potatoes with a potato masher or use an immersion blender.
• 4. Stir well and taste for salt and pepper. Serve immediately.

MASHED JALAPENO-CILANTRO SWEET POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Bake the sweet potatoes in the preheated oven until tender, 45 minutes to 1 hour. Once tender, peel, and place into a mixing bowl. While the potatoes are baking, place the jalapeno pepper in the oven, and bake until the skin loosens, about 20 minutes. Peel, mince, and place into the bowl with the potatoes. Add the softened butter, orange juice, and cilantro; mix with an electric mixer until smooth and creamy. Season to taste with salt and pepper, then transfer to a 1 quart baking dish. Drizzle with the melted butter and sprinkle with the walnut pieces.
• Bake in the preheated oven until hot in the center, about 20 minutes.

SWEET POTATO, CORN AND JALAPENO BISQUE

Steps:

• In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
• Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.
• Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.

JALAPENO SOUP

Steps:

• Cut the chicken into large strips.
• Heat the stock in a large saucepan,adding chicken strips and pepper and simmer over low heat for 5 minutes to heat the chicken through and release the flavor of the pepper.
• Cut the avocado in half,remove the pit and peel.
• Slice avocado flesh into neat strips.
• Using a slotted spoon,remove pepper from the stock and discard.
• Pour soup into warm serving bowls,distributing chicken evenly between them.
• Carefully add a few avocado slices to each bowl.

SWEET POTATO SOUP

Steps:

• Bake the potatoes at 375 F until they're soft and mashable. It should take about 45-60 minutes. (Do the other stuff while the potatoes are baking.).
• Get a large soup pot and heat the oil over medium heat.
• Add the onions and cook them until they're transparent (five minutes or so).
• Stir in the curry powder. Cook for another minute while stirring.
• Add the tomato paste and cook for a couple of minutes. Make sure to stir it so nothing sticks to the bottom and burns.
• Stir in the peanut butter and coconut milk.
• Add the veggie stock and bring it all to a simmer. Leave it to cook while the potatoes are baking.
• When the potatoes are tender enough to mash, and cool enough to hold, take off the skins and mash up the potatoes. Add them to the soup.
• Bring the soup to a simmer, stirring. Enjoy!

JALAPENO-POTATO SOUP

Steps:

• Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.
• Stir potatoes with the onion; season with cumin. Pour chicken broth over the potato mixture; bring to a boil, reduce heat to medium-low, place cover on the pot, and cook until the potatoes are tender, 20 to 30 minutes.
• Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.
• Mash potatoes in the pot with a potato masher until coarsely smashed; stir. Season the soup with salt and pepper. Return pot to medium-high heat and bring soup to a simmer; reduce heat to medium-low and cook, stirring frequently, until the soup is warmed through, about 15 minutes.

SWEET POTATO, CORN AND JALAPEñO BISQUE

Steps:

• In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
• Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
• Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.