Sweet Potato and Corn Soup

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Sweet Potato and Corn Soup

 

1 large yellow onion, chopped

1 1/2 tbsps. butter

salt to taste

2 lbs. sweet potatoes

2 cups water

4 cups vegetable broth

3 cups yellow or white sweet corn kernels

1 medium red bell pepper, finely diced

1 small fresh jalapeno pepper, finely chopped

1 cup milk

juice of 1/2 lemon

pinch of cayenne

2 to 3 tbsps. cream

garnish: chopped cilantro leaves

 

Cook the onion slowly in the butter, with a little

salt, stirring often, until it is golden brown. At

the same time, peel and dice the sweet potatoes,

combine them in a pot with the water and the vegetable

broth, and simmer until the potatoes are tender, about

20-30 minutes. Add the caramelized onions to the

soup, deglaze the onion pan with a little of the

broth, and add it back, then puree this mixture in

batches in a blender. Return the puree to the pot

and add the corn kernels, diced red bell pepper,

chopped jalapeno, and milk. Simmer until the peppers

and corn are tender. Stir in the lemon juice and

cayenne, taste, and correct the seasoning if needed.

Finish the soup with a little cream.

 

 

 

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