As much as I love to cook for people, I choose to keep Thanksgiving an intimate gathering. I spend the day with my two favorite people and dogs. And I whip up a Thanksgiving feast, off the cuff. No traditional family recipes and no practice runs. My Pirate receives a free turkey from work and I prepare it differently every year. So, Thanksgiving in our home is a culinary adventure filled with laughter and suspense.
|Sweet Potato Jalapeño Soup|
On Tuesday, I was thrilled to discover Applewood Restaurant and Bar's Sweet Potato Jalapeño Soup recipe on Facebook. I copied it before they came to their senses and I made it for our first course today. It’s a sweet and spicy soup that celebrates the sweet potato in a fun new way without those awful marshmallows. In fact, we filled up on soup instead of dessert, so we’re all going to have Teddy’s Apple Cake for breakfast!
Sweet Potato and Jalapeno Soup
from Applewood Restaurant and Bar
3 lbs. sweet potatoes (or yams) peeled and coarsely diced
1 medium onion, coarsely diced
2 cloves garlic, minced
2 jalapenos, seeded and coarsely chopped--I grilled mine first to add a smokey dimension
6 cups vegetable or chicken broth--I used homemade chicken stock
1 cup brown sugar
1 cup half and half
Salt and pepper to taste
2 tbls. butter
Fresh cilantro, chopped
In your soup pot, sweat the onions, garlic, and jalapenos in the butter, until they are translucent. Add the sweet potatoes and broth and bring to a boil over high heat. Then reduce the heat and simmer for approximately 15 minutes, until the sweet potatoes are tender. Turn off the heat. Puree the soup. Then stir in the brown sugar, half and half, and salt and pepper. Taste it. Then serve it garnished with cilantro.