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Sweet potato & corn bisque

Posted by Jeanne on February 4, 2010

I first mentioned this soup during this post, and then never posted the recipe for realz.

That time has come.

Sweet potato & corn bisque, adapted from this recipe posted by The Wednesday Chef.

1 TB vegetable oil

0.5 cup onions, chopped

2 cloves garlic, minced

3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes

6 cups vegetable stock

1 medium jalapeño, seeded and finely chopped

I should be wearing gloves here. I am dumb and always forget until I take my contacts out later and fill my eyes with jalapeno juice.

1 cup fresh or frozen corn kernels

2 TB molasses

1 tsp kosher salt

0.25 tsp cayenne pepper

0.25 tsp freshly grated black pepper

A pinch of ground cinnamon

Finely chopped scallions, green parts only

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, jalapeno, and stock and bring to a boil.

2. Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Blenderize, in batches if necessary, until smooth.

Post-blenderization soup.

3. Return the soup to the heat and add the corn, molasses, salt, cayenne, black pepper and cinnamon. Stir to combine, top with scallions, and serve.

I just tossed the scallions in with the corn and stirred it all up – good stuff.  With some toasted baguette, a brilliant and quick dinner.


2 Responses to “Sweet potato & corn bisque”

  1. […] Sweet potato & corn bisque […]

  2. […] Sweet potato & corn bisque […]

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