Jalapeno Sweet Potato Soup

Name: Jalapeno Sweet Potato Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 14 Cups
Ingredients: 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

(32)

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.

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READY IN: 1hr 20mins

YIELD: 14 Cups

UNITS: US

INGREDIENTS

Nutrition

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

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.

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