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Friday, August 16, 2013

Sweet potatoes soup with spicy jalapeno

Imagine this. . .

The summer has faded, the storms clouds have rolled in and all the world outside your home has started tucking in for winter.

The kids tumble in from the icy cold rain, to wrap chilled fingers around warm mugs for the perfect autumn meal. Comfort food that warms you from the inside out.

Everything a good wintry soup should be.

This is that soup. And it is divine!

Colder weather is on it's way. Are you ready?

I made this soup tonight, and before it was even served it had been tasted and picked at by my family and I was told that I absolutely had to make it again. A do-over before it was even served. That's what I call a success!

The soup is an incredibly simple one too.  Sweet potato, onion, corn and jalapeno are just about all there is to this soup and I whipped it together in about 20 minutes. After the sweet potato was roasted of course.
And the sweet from the sweet potatoes and the coolness of the cream are exactly the right balance against the warmth of the jalapenos. I used only one large jalapeno and I thought it was perfect. Not spicy, just warm. But if you like a little spicier kick to your food, add another jalapeno.

And if you're limiting or cutting out meat, simply leave out the chicken and use vegetable stock. Just like that, this soup is vegetarian.

Sweet Potato Soup with Spicy Jalapeno
Serves 4

2 large sweet potatoes
2 chicken breasts
1 medium onion, 1/4" diced
1-2 jalapenos, minced
1 1/2 C corn, canned or frozen
2 15 oz cans of chicken or vegetable stock
1/2 C heavy cream
2 T olive oil or butter
1/4 t onion salt
dash of crushed red pepper flakes

chopped scallions for garnish

Bake the sweet potatoes at 350 degrees until softened. About 45 minutes. Scoop out the flesh and discard the skins. Puree. Set aside. If you're pressed for time, prick the sweet potatoes all over with a fork and cook for 5-10 minutes in the microwave to get them started. Finish baking in the oven.

Heat the olive oil in a soup pot. Once it's hot, add the chicken breasts. Season with onion salt and crushed red pepper. Add a few onions for flavor. Cook the chicken until nearly done. Remove the chicken from the pot and cut into cubes. Return the chicken to the pot and add the onions and jalapeno. Cook until the chicken is done and the onions are just beginning to brown.

Add the sweet potatoes and the stock, bring to a boil. If it's a little thin, reduce slightly. Add the corn and the cream. Simmer for 10 minutes.

Serve with scallions as a garnish.

Now, just sit back and enjoy a soup that will make you dream of darkened landscapes and warm fireplaces. I can't wait for fall. Can you?

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