We had this at Homestead Heritage and this is the quentisential Fall/Winter soup. It was a wonderful combination of sweet and spice that we will make again & again!
Jalapeno Sweet Potato Soup
from Recipeczar.com by Miss Anne
3 slices bacon, finely chopped
1 medium onion, chopped
2 tablespoons butter
3 cloves garlic, sliced
4 lbs sweet potatoes, peeled and cubed
8 cups chicken broth
1/4 cup pickled jalapeno pepper, coarsely chopped
2 tablespoons jalapeno juice
1 teaspoon comino (cumin)
1/4 teaspoon baking soda
1/2 cup cilantro leaf
1 1/2 cups milk
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1In a large stock pot, saute bacon and onion in butter until just tender.
2Add garlic and cook about 2 more minutes.
3Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
4Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
5When done, add soda, cilantro and milk.
6Coarsely mash potatoes with a potato masher.
7Stir well and re-adjust salt and pepper.
8Simmer for 15 minutes, stirring frequently.
9NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.