This soup came from the kitchen of Bruce Faw, who cooked at Commander's Palace in New Orleans, among other restaurants. It can be made ahead, cooled and refrigerated or frozen; add the scallions just before serving.
Servings: 10 - 12
- 1 tablespoon peanut oil
- 1 cup chopped onion
- 2 large cloves garlic, minced
- 6 medium (80 ounces) sweet potatoes, preferably Jewel or Beauregard, peeled and cut into 1-inch cubes
- 8 cups vegetable or chicken stock
- 2 cups fresh or frozen corn kernels
- 1 to 2 medium jalapeño peppers (or to taste), stemmed, seeded and finely chopped
- 1/4 cup molasses
- Kosher salt
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- Pinch ground cinnamon
- 3 scallions, green parts only, finely chopped, for garnish
In a large pot, heat the oil over medium heat. Add the onions and garlic and cook until the onions are translucent, 2 to 3 minutes. Add the sweet potatoes and stock, increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and simmer, with bubbles just breaking the surface, about 10 minutes or until the potatoes are soft. Remove from the heat.
Puree the mixture with an immersion blender or transfer it in batches to a food processor or blender, process until smooth and return it to the pot. Increase the heat to medium and add the corn, jalapeno chili peppers and molasses, stirring to combine. Add salt to taste, the cayenne and black peppers and the cinnamon. When bubbles just begin to break the surface, remove from the heat. Serve immediately, garnished with the chopped scallions.
Adapted from Bruce Faw.
Tested by Marcia Kramer.
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