I have to pretend that it feels like fall around here. It’s still so hot out. I’ve got autumn scented candles burning and cooking warm and cozy foods. Here’s one that definitely fits the bill.
Sweet Potato+Corn+Jalapeno Bisque
1/2 cup chopped onions
2 teaspoons minced garlic
3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes
4 cups chicken stock
1 medium jalapeño, seeded and finely chopped
1 cup fresh or frozen corn kernels
2 tablespoons molasses
1/2 tablespoon kosher salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
Scant pinch ground cinnamon
1. In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté 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. Add jalapenos. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
3. Return to heat. Add corn, molasses, salt, cayenne, black pepper and cinnamon. Top with bacon!!
I have a stuffed squash on the side. Perfect!!