Prep 20 mins
Cook 1 hr
This is a great soup with a twist. It makes a great evening meal during fall and winter. It is from the Peach Tree Tea Room Cookbook.
- 3 slices bacon, finely chopped
- 1 medium onion, chopped
- 2 tablespoons butter
- 3 cloves garlic, sliced
- 4 lbs sweet potatoes, peeled and cubed
- 8 cups chicken broth
- 1⁄4 cup pickled jalapeno pepper, coarsely chopped
- 2 tablespoons jalapeno juice
- 1 teaspoon comino (cumin)
- 1⁄4 teaspoon baking soda
- 1⁄2 cup cilantro leaf
- 1 1⁄2 cups milk
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 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.
Very good, I am always looking for new soups for my restaurant in Tianjin China. Most of my customers are expats who miss good old home cooking and this soup hit the spot for the fall weather that has just arrived.
I made as posted but tripled the batch, it was such a hit that my first customer told everyone who came in that day that they had to try it. I served with pickled jalapenos, a drizzle of sour cream and warm tortillas.
Hank's Sports Bar & Grill in Tianjin China has a new soup, I will be ordering another twelve pounds of sweet potatos today, thanks Miss Annie for a new soup on my special board.
Update: Sorry, didn't mean to post the same review, just wanted to let you know that for five years straight your Jalapeno Sweet Potato soup has been a regular for my restaurant over the holidays.
Great soup! Had to try this when I saw the title. Two of my favorite foods in a soup! Other than cutting the recipe in half and subbing olive oil for butter, followed the recipe. I used an immersion blender and then the potato masher, like the texture of the potato masher better. Next time I will probably crisp the bacon and remove it, cooking onion and garlic in drippings. I would like the crunchy bacon texture better than the chewy bits of bacon. Great unique recipe, will make again!
What a delicious soup! Plenty of heat, but not enough to mask the complexity of this beautiful creation. Served it with a spinach salad with raspberry vinaigrette, and some multi-grain bread to dunk in the orange loveliness. DH loved it too, and there was plenty to freeze for several more meals. Thanks, Miss Annie!