Jalapeno Sweet Potato Soup
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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INGREDIENTS
Nutrition- 3
- 1
- 2tablespoons butter
- 3
- 4
- 8cups chicken broth
- 1⁄4cup pickled jalapeno pepper, coarsely chopped
- 2tablespoons jalapeno juice
- 1
- 1⁄4teaspoon baking soda
- 1⁄2cup cilantro leaf
- 1 1⁄2cups milk
- 1teaspoon salt
- 1
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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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