Sweet Potato Corn And Jalapeño Bisque Recipes

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SWEET POTATO, CORN AND JALAPEñO BISQUE



Sweet Potato, Corn and Jalapeño Bisque image

Provided by Kim Severson

Categories     dinner, easy, lunch, quick, one pot, soups and stews, appetizer, main course

Time 25m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon peanut oil
1/2 cup chopped onions
2 teaspoons minced garlic
3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes
4 cups vegetable or chicken stock
1 medium jalapeño, seeded and finely chopped
1 cup fresh or frozen corn kernels
2 tablespoons molasses
1/2 tablespoon kosher salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
Scant pinch ground cinnamon
Finely chopped scallions, green parts only

Steps:

  • 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.
  • 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.
  • Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 12 grams

SWEET POTATO, CORN AND JALAPENO BISQUE



Sweet Potato, Corn and Jalapeno Bisque image

This recipe was published in the New York Times today. It's a New Orleans recipe that was salvaged from Hurricane Katrina, originally published in the Times-Picayune. It was Judy Laine's recipe, a hurricane survivor whose home was flooded with 10 feet of water and who broke both legs during the storm. It's comforting and very inexpensive. Some bisques are vegetarian, but most all have cream. This doesn't, so I'm not sure why it's called a bisque. It's sweet and hot at the same time. I recommend you use less cayenne and jalapeno if you prefer less spicy. Molasses gives it an appealing and distinctive taste, though I'm sure you could use other sweeteners if you don't have any.

Provided by Kumquat the Cats fr

Categories     Yam/Sweet Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon peanut oil
1/2 cup onion, chopped
2 teaspoons garlic, minced
3 sweet potatoes, peeled and cut into 1 inch cubes (about 2 1/2 punds)
4 cups vegetable stock
1 medium jalapeno, seeded and finely chopped
1 cup corn kernel (fresh or frozen)
2 tablespoons molasses
1/2 tablespoon kosher salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
1 pinch ground cinnamon
scallion, finely chopped green parts only

Steps:

  • In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
  • Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.
  • Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.

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