The weather in Boston has been unseasonably warm these past few weeks, with the exception of a few days here and there, including this weekend. I cannot say that I miss the biting cold, chapped hands, and red, runny noses. However, the onset of icy winds makes a fine excuse to stay inside, curled up in front of the TV, with a steaming bowl of soup and a good book.
I found this recipe for Sweet Potato, Corn, and Jalapeño Bisque from the New York Times by way of The Wednesday Chef several years ago. I’ve since made it at least a couple dozen times. This soup takes under 30 minutes to make, is wallet-friendly, and makes the perfect take-to-work lunch or quick after-work dinner.
Sweet Potato, Corn, and Jalapeño Bisque
adapted from NY Times
1 tablespoon peanut oil
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 vegetable or chicken stock (Homemade or Better than Bouillon) (You can also make this vegan with vegetable stock)
1 medium jalapeño, seeded and finely chopped
1 cup fresh or frozen corn kernels
2 tablespoons molasses
kosher salt to taste
1/4 teaspoon ground cayenne
Black pepper to taste
Tiny pinch of ground cinnamon
Finely chopped scallions, green parts only.
1. Heat peanut oil over medium heat in a large heavy soup pot. Add the onions and garlic and sauté until translucent (about 3 minutes). Add stock and the sweet potato chunks and bring to a boil.
2. Reduce heat to a simmer, and cook until the potatoes are done (about 10-13 minutes). Purée sweet potato mixture using an immersion blender until smooth (you can also use a blender or food processor, working in batches).
3. Put soup over medium-low heat and stir in molasses, salt, pepper, cayenne, cinnamon, molasses, jalapeño, and corn. Heat until corn is warmed through. If you like a thinner soup you may add a little more stock and heat through.
4. Serve topped with scallions or chives.
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