Sweet Potato Corn Soup

Serves 6

3 large sweet potatoes
1 large white onion (like vidalia)
8 ears corn
2-3 jalepeno peppers
butter for sauteing
4-5 cups chicken stock
2 - 3 cups heavy cream
salt and pepper to taste
for garnish:
1 cup fresh cilantro
3/4 cup sour cream

Peel and thinly slice the sweet potatoes and the white onions. Saute the onions in a
large pot, in 2-3 Tbsp butter, until they start to soften. Add the sweet potatoes and
cover them with stock. While the sweet potatoes and onions are cooking, shuck and cut
the corn off the cob and de-seed and dice the jalepeno peppers. Saute these, in
butter, in a separate pan. When the sweet potatoes are soft, add the cream and mix it
up with an electric hand blender. After the sweet potatoes have been pureed, add the
corn and jalepeno peppers, stir the soup and season with salt and pepper. Let the
flavors blend together for a few minutes and then serve.

Use vegetable stock to make this a vegetarian soup. If you have time, steep the corn
cobs (after removing the kernels) for 15-20 minutes in the stock, (in a separate pot)
for a more intense corn flavor. In a blender, puree 1 cup fresh cilantro with 3/4 cup
sour cream for a nice garnish! (You might need to thin the sour cream with a little
water or cream while it's blending.) You can use a blender or food processor to puree
the soup, you just have to do it in smaller batches.

Source:
<http://www.rnews.com/food/Recipe_2004.cfm?ID=28345&rnews_story_type=37&floyd _story_type=2&category=1&startrow=16>



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