Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Unsalted butter

  2. 1 tablespoon 15ml Onion - peeled, chopped (large)

  3. 3 tablespoons 45ml Sweet potatoes - peeled, diced (medium)

  4. 6 cups 1422ml Chicken stock

  5. Salt

  6. Ground pepper

  7. 1 cup 237ml Sour cream

  8. Juice of 1 lime

  9. 1 tablespoon 15ml Grated lemon zest

  10. 1/2 cup 118ml Heavy cream - seeNote

  11. 1 Green hot chili pepper - thinly sliced

  12. 1 1/2 cups 93g / 3 1/3oz Fresh corn kernels or canned shoepeg corn

  13. 2 1/2 tablespoons 37ml Tiny fresh cilantro leaves - for garnish

  14. Toasted pita bread triangles - optional

Instructions Jump to Ingredients ↑

  1. * Note: "You can omit the heavy cream and still have a smooth, delicious soup," Robison said.

  2. In 4-quart soup pot, melt butter over medium heat. Add onion; cook until soft but not brown. Add sweet potatoes and stock; season to taste with salt and pepper. Bring mixture to a boil. Reduce heat; simmer, partly covered, 25 minutes or until potatoes are quite soft.

  3. Meanwhile, in a small bowl, combine sour cream, lime juice and lemon zest. Whisk until well-blended. Set aside.

  4. When potatoes are tender, strain soup, reserving broth. Puree cooked vegetables in a food processor or blender. Whisk puree back into the broth; return mixture to pot. Whisk in heavy cream. Add hot pepper and corn. Cook 5 minutes or until pepper is crisp-tender. Do not let boil. Taste and correct seasonings.

  5. Serve soup hot in individual bowls garnished with a dollop of the reserved sour cream mixture and sprinkled with cilantro leaves. Serve with toasted pita bread triangles.

  6. Yield: 6 servings.


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