Sweet Potato Jalapeno Soup
2 Tablespoons unsalted butter
1/2 Cup finely chopped onion
1 Jalapeno, seeded and minced
6 Cups chicken stock
1 Pound sweet potatoes, peeled and cut into chunks or 1 (15oz.) can Sweet potatoes, drained
½ Teaspoon nutmeg
½ Cup heavy cream
Salt and pepper to taste
Garnish: diced green, yellow and red bell pepper
In a saucepan, melt butter. Cook onions and jalapeno 2 to 3 minutes or until tender. Add chicken stock and sweet potatoes. Cook 30 minutes or until tender. Puree soup to desired consistency in a blender. Add additional stock or water if thinner soup is preferred. Add nutmeg and heavy cream. Season with salt and pepper. Serve hot with bell pepper garnish. Makes 4 servings.
Variations: If using canned yams, cut in small chunks and stir in at the end of cooking.