Sweet Potato Corn And Jalapeño Bisque Food

SWEET POTATO, CORN AND JALAPENO BISQUE

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Add in the sweet potatoes and vegetable broth. Bring to a boil.
• Reduce heat and simmer for 10 minutes, or until potatoes are soft. Remove from the heat and puree using an immersion blender.
• Stir the jalapeno, corn kernels, salt, cayenne, black pepper, and cinnamon into the soup. Simmer until heated through.

SWEET POTATO, CORN AND JALAPENO BISQUE

Steps:

• 1 In a large pot, heat the oil over medium heat
• 2 Add the onions and garlic and cook until the onions are translucent, 2 to 3 minutes
• 3 Add the sweet potatoes and stock, increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and simmer, with bubbles just breaking the surface, about 10 minutes or until the potatoes are soft
• 4 Remove from the heat
• 5 Puree the mixture with an immersion blender or transfer it in batches to a food processor or blender, process until smooth and return it to the pot
• 6 Increase the heat to medium and add the corn, jalapeno chili peppers and molasses, stirring to combine
• 7 Add salt to taste, the cayenne, black pepper and cinnamon
• 8 When bubbles just begin to break the surface, remove from the heat
• 9 Serve, garnished with the chopped scallions

SWEET POTATO-CORN CHOWDER

Steps:

• Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
• Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
• Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
• Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
• Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
• Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

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.

SWEET POTATO, CORN AND JALAPEÑO BISQUE

Steps:

• 1. 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. 2. 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. 3. Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.