Sweet Potato, Corn and Jalapeno Bisque |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe was published in the New York Times today. It's a New Orleans recipe that was salvaged from Hurricane Katrina, originally published in the Times-Picayune. It was Judy Laine's recipe, a hurricane survivor whose home was flooded with 10 feet of water and who broke both legs during the storm. It's comforting and very inexpensive. Some bisques are vegetarian, but most all have cream. This doesn't, so I'm not sure why it's called a bisque. It's sweet and hot at the same time. I recommend you use less cayenne and jalapeno if you prefer less spicy. Molasses gives it an appealing and distinctive taste, though I'm sure you could use other sweeteners if you don't have any. Ingredients:
1 tablespoon peanut oil |
1/2 cup onion, chopped |
2 teaspoons garlic, minced |
3 sweet potatoes, peeled and cut into 1 inch cubes (about 2 1/2 punds) |
4 cups vegetable stock |
1 medium jalapeno, seeded and finely chopped |
1 cup corn kernel (fresh or frozen) |
2 tablespoons molasses |
1/2 tablespoon kosher salt |
1/4 teaspoon ground cayenne pepper |
1/4 teaspoon black pepper |
1 pinch ground cinnamon |
scallion, finely chopped green parts only |
Directions:
1. In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
2. Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.
3. Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.
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