Sweet Potato Jalapeno Soup Recipe 415

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!

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.

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.

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.

Steps:

• Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
• In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
• Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
• Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
• Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
• Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.

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.