I've made a bunch of new recipes lately but this one sticks in my mind.
Sweet Potato, Corn and Jalapeno Bisque
From Cooking up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans
In November 2005, we heard from two readers craving the exact same recipe. One wrote: “Funny how when live is in a turmoil, the debris pile in front of your house is 15 feet high, and you haven’t slept in your own bed for three months, you can’t stop thinking about a soup recipe that got flooded! It is Sweet Potato, Corn, and Jalapeno Bisque.”
“I would love to have the sweet potato soup with jalapeno peppers recipe that appeared on the front page of the Food section sometime last winter,” wrote the second reader. “Alas, my copy didn’t make it, and if I ever need some comfort food, it’s now.” The recipe appeared in the newspaper in 2004.
(Makes about 12 servings)
1 tablespoon peanut oil
1 cup chopped yellow onion
1 tablespoon minced garlic
6 medium sweet potatoes (about 5 pounds), peeled and cut into 1-inch cubes
8 cups vegetable or chicken stock
1 to 2 fresh jalapeno peppers, stemmed, seeded and finely chopped
2 cups fresh or frozen corn
¼ cup molasses
1 tablespoon kosher salt
½ teaspoon cayenne
½ teaspoon black pepper
Pinch of ground cinnamon
Finely chopped green onion (green part only)for garnish
Heat the oil for about 1 minute in a 6-quart saucepan or Dutch oven over medium heat. Add the onion and garlic, and sautee until soft, 2 to 3 minutes. Add the sweet potatoes and stock, and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are soft, about 10 minutes.
Remove from the heat, and use an immersion blender to puree the mixture in the pot, or puree the soup in batches in a food processor and return the mixture to the pan. Add the jalapenos, corn, and molasses, stirring well. Season with the salt, cayenne, and black pepper, and add the cinnamon. Bring the soup to a simmer and serve immediately, garnished with green onions.
Sweet Potato, Corn and Jalapeno Bisque
From Cooking up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans
In November 2005, we heard from two readers craving the exact same recipe. One wrote: “Funny how when live is in a turmoil, the debris pile in front of your house is 15 feet high, and you haven’t slept in your own bed for three months, you can’t stop thinking about a soup recipe that got flooded! It is Sweet Potato, Corn, and Jalapeno Bisque.”
“I would love to have the sweet potato soup with jalapeno peppers recipe that appeared on the front page of the Food section sometime last winter,” wrote the second reader. “Alas, my copy didn’t make it, and if I ever need some comfort food, it’s now.” The recipe appeared in the newspaper in 2004.
(Makes about 12 servings)
1 tablespoon peanut oil
1 cup chopped yellow onion
1 tablespoon minced garlic
6 medium sweet potatoes (about 5 pounds), peeled and cut into 1-inch cubes
8 cups vegetable or chicken stock
1 to 2 fresh jalapeno peppers, stemmed, seeded and finely chopped
2 cups fresh or frozen corn
¼ cup molasses
1 tablespoon kosher salt
½ teaspoon cayenne
½ teaspoon black pepper
Pinch of ground cinnamon
Finely chopped green onion (green part only)for garnish
Heat the oil for about 1 minute in a 6-quart saucepan or Dutch oven over medium heat. Add the onion and garlic, and sautee until soft, 2 to 3 minutes. Add the sweet potatoes and stock, and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are soft, about 10 minutes.
Remove from the heat, and use an immersion blender to puree the mixture in the pot, or puree the soup in batches in a food processor and return the mixture to the pan. Add the jalapenos, corn, and molasses, stirring well. Season with the salt, cayenne, and black pepper, and add the cinnamon. Bring the soup to a simmer and serve immediately, garnished with green onions.