Jalapeno Sweet Potato Soup |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
3 slices bacon, finely chopped 1 medium onions, chopped 2 tablespoons butter 3 cloves garlic, sliced 4 lbs sweet potatoes, peeled and cubed 8 cups chicken broth ¼ cup pickled jalapeno peppers, coarsely chopped 2 tablespoons jalapeno juice 1 teaspoon comino ( cumin) ¼ teaspoon baking soda ½ cup cilantro leaves 1 ½ cups milk 1 teaspoon salt 1 teaspoon black pepper, freshly ground 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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