Recipe: Sweet Potato, Corn and Jalapeno Bisque

SWEET POTATO, CORN AND JALAPENO BISQUE

1 tablespoon oil
1 cup chopped yellow onion
1 tablespoon minced garlic
6 medium sweet potatoes (about 5 pounds), peeled and cut into 1-inch cubes
8 cups vegetable or chicken stock
1 or 2 fresh jalapenos, stemmed, seeded and finely chopped
2 cups corn kernels (fresh or frozen)
1/4 cup molasses
1/2 teaspoon ground cayenne pepper
Pinch ground cinnamon
Salt and pepper to taste
Finely chopped scallions, green part only (for garnish)

Heat the oil for about a minute in a 6-quart pot or Dutch oven over medium heat. Saute onion and garlic a few minutes until soft.

Add sweet potatoes and stock, and bring to a boil. Reduce heat and simmer until the potatoes are soft, about 10 minutes. Remove from heat.

With an immersion blender (or, working in batches, in a blender), puree soup.

Stir in jalapenos, corn, molasses and cayenne. Season to taste with salt and pepper. Heat soup until steaming and serve immediately, garnished with scallions.

Makes 12 servings.
Adapted from source: Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker