Sweet Potato, Corn and Jalapeño Bisque
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon peanut oil
- ½cup chopped onions
- 2teaspoons minced garlic
- 3medium sweet potatoes (about 2½ pounds total), peeled and cut into 1-inch cubes
- 4cups vegetable or chicken stock
- 1medium jalapeño, seeded and finely chopped
- 1cup fresh or frozen corn kernels
- 2tablespoons molasses
- ½tablespoon kosher salt
- ¼teaspoon ground cayenne
- ¼teaspoon black pepper
- Scant pinch ground cinnamon
- Finely chopped scallions, green parts only
Nutritional analysis per serving (6 servings)
193 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 6 grams protein; 639 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 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.
- Step 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.
- Step 3
Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.
Private Notes
Comments
Left out molasses, added 2 tbsp. butter and one tsp. chipotle pepper powder per suggestion above. Also added 2 tbsp. lime juice. After simmering, let cool and put in refrigerator overnight to let flavors blend. Delicious! Mixture of spicy and sweet.
This recipe seems like a fine template, but I'd recommend playing around some. I used half the molasses and would leave it out in the future, since the soup is plenty sweet already. It also needs a little richness--maybe butter or a swirl of cream. Might try chipotle or green chile instead of jalapeño or a version with red curry paste and coconut milk.
I just made this and it looks great. I followed some of the tips and can definitely recommend a couple of tablespoons of lime juice to brighten it… I also added about 3 tablespoons of butter to enrich it a little bit… Otherwise I made it just as written and it tastes very good— even in these early moments.. There is a loaf of whole-grain sourdough bread baking in my oven to go alongside it tonight on this blustery cold March evening. Looking forward to dinner!
I made the recipe as exactly as anyone ever makes soup, and it was lovely. I used it as an appetizer before some some super spicy enchiladas. Perfect.
Added a few spoons of Trader Joe’s Sambal Matah to give it a little more depth.
Advertisement