Recipe by Miss Annie
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.
Top Review by theupperdecktj
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.
- 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
Directions See How It's Made
- 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.