Sweet Potato Pear Jalapeno Soup Recipes

SWEET POTATO PEAR JALAPENO SOUP

Steps:

• 2 tablespoons olive oil 1 large Bermuda onion, chopped 1/4 teaspoon cumin 3/4 teaspoon curry 2 pounds sweet potatoes, cubed 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 2 Anjou pears, sliced 1 tablespoon fresh jalapeno, diced 1 tablespoon brown sugar 3/4 cup half and half.

SWEET POTATO-PEAR-CINNAMON JUICE

Steps:

• Juice the sweet potatoes, then the pear, following your juicer's specific settings for each. Stir in the cinnamon. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.

MASHED SWEET POTATOES AND PEARS

Steps:

• Place the pears, wine, and water in a small saucepan and bring to a boil over high heat. Turn heat to medium-low and simmer until pears are soft, about 5-10 minutes. Remove pears from wine and reserve.
• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to potatoes to steam dry for a minute or two.
• Stir the reserved pears, evaporated milk, vanilla, brown sugar, butter, cinnamon, and nutmeg into the sweet potatoes and mash until smooth. Transfer to a serving dish and serve hot.

SWEET POTATO AND PEAR SOUP

Steps:

• In a large saucepan, combine the sweet potatoes, water, 3/4 teaspoon salt and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. , Meanwhile, in another large saucepan, cook and stir the pears and onion in butter over medium heat for 5 minutes. Stir in grape juice; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir into the sweet potato mixture. Cool slightly., In a blender, cover and puree soup in batches; return all to one of the pans. Stir in the cream, pepper and remaining salt; heat through (do not boil).

SWEET POTATO & PEAR SOUP

Steps:

• Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown.
• Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
• If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
• Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
• If including wine in your soup, add this in the last 10 minutes while the soup is simmering.
• Cool the soup for about 30 minutes.
• If using canned pears, drain these well, reserve the juice and add the pears now.
• They will help to cool down the soup.
• There is no need to chop the pears as the soup is about to be processed.
• In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor.
• Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine.
• Return the soup to the pot.
• If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
• If serving later: refrigerate after processing.
• If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave.
• If freezing: freeze after processing.
• When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.

JALAPENO SWEET POTATO SOUP

Steps:

• In a large stock pot, saute bacon and onion in butter until just tender.
• Add garlic and cook about 2 more minutes.
• Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
• Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
• When done, add soda, cilantro and milk.
• Coarsely mash potatoes with a potato masher.
• Stir well and re-adjust salt and pepper.
• Simmer for 15 minutes, stirring frequently.
• NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.

SWEET POTATO JALAPENO SOUP RECIPE - (4.1/5)

Steps:

• First, preheat your oven to 400 degrees, rinse off your jalapenos, wrap in foil, and throw them in for 20 minutes. Then take them out and give them a rough chop. Scrub your sweet potatoes and cut them in half. Bring a large pot of water to boil and add in sweet potatoes. Boil until you can stick them and they are soft. Drain and let them cool until you can handle them. Peel off the skin, set aside. While potatoes are cooling, add butter to the soup pot over medium-high heat. Add onion, saute until onions are translucent, add garlic and saute about one more minute. Cook your bacon separately in the microwave, oven, or in a skillet. When cooked, break 3 of the slices into pieces and add to the onions and garlic. Add chicken broth to the pot, cover and bring to a boil. Slice the peeled sweet potatoes into bite sized pieces and add to the soup pot. Add jalapenos, cumin, cilantro, and half-and-half. Stir into soup. Sprinkle with a little salt and pepper. Use your immersion blender or regular blender, to blend all the ingredients until they are smooth with no lumps. Add salt and pepper to taste. Sprinkle remaining bacon and some cilantro on top.

SWEET POTATO-PEAR SOUP

Steps:

• In 3-quart saucepan, heat oil over medium heat. Cook onion and celery in oil 4 to 5 minutes, stirring occasionally, until tender.
• Stir in remaining ingredients except fresh thyme. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until sweet potato is tender.
• Into blender or food processor, add half of the soup. Cover; blend on medium speed 1 to 2 minutes or until smooth; return to saucepan. Blend remaining soup. Heat blended soup 1 to 2 minutes or until hot. Garnish with fresh thyme.