Sweet Potato Corn And Jalapeno Bisque Recipes

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SWEET POTATO BISQUE



Sweet Potato Bisque image

Make and share this Sweet Potato Bisque recipe from Food.com.

Provided by Parsley

Categories     Yam/Sweet Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 cup chopped onion
2 celery ribs, chopped
1 carrot, peeled and chopped
3 lbs sweet potatoes, peeled and diced
6 cups chicken broth, can use veggie broth
2 -3 teaspoons curry powder
2 teaspoons thyme
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup white wine
1 cup light coconut milk
1 cup milk

Steps:

  • In a large soup pot, combine the onion, celery, carrot, sweet potatoes, broth, curry powder, thyme, pepper, cayenne and white wine.
  • Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the sweet potatoes are soft.
  • With a slotted spoon, remove about 1 1/2 cups of the vegetables and set aside.
  • Puree the remaining soup with a hand blender (or food processor) until smooth.
  • Return the vegetables to the pot.
  • Stir in the and coconut milk and milk, and heat through.

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

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