Sweet Potato, Corn and Jalapeño Bisque

 

https://www.washingtonpost.com/recipes/sweet-potato-corn-and-jalapeno-bisque/

Ingredients

Servings: 10-12 

• 1 tablespoon peanut oil
• 1 cup chopped yellow onion
• 2 large cloves garlic, minced or finely grated
• 6 medium sweet potatoes (5 pounds total), preferably Jewel or Beauregard, peeled and cut into 1-inch cubes
• 8 cups vegetable or chicken broth
• 2 cups fresh or frozen corn kernels
• 1 to 2 jalapeño peppers (or to taste), stemmed, seeded and finely chopped
• 1/4 cup molasses
• Fine salt
• 1/2 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• Pinch ground cinnamon
• 3 scallions, green parts only, finely chopped, for garnish

1. Step 1

   In a large pot over medium heat, heat the oil until shimmering. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes. Add the sweet potatoes and broth, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and gently simmer, until the potatoes are soft, about 10 minutes. Turn off the heat.

2. Step 2

   Using an immersion blender, puree the mixture until smooth. (Alternatively, transfer in batches to a regular blender and process until smooth.)

3. Step 3

   Return the soup to the pot and set it over medium heat. Stir in the corn, jalapeno(s) and molasses until combined. Season to taste with salt, then add the cayenne, black pepper and cinnamon. When the soup comes to a very gentle simmer, remove from the heat. Ladle into bowls, garnish with the scallions and serve hot.