Читать книгу Healthy Cooking Recipes: Clean Eating Edition: Quinoa Recipes, Superfoods and Smoothies - Speedy Publishing - Страница 24

Number of servings: 6

Ingredients:

2 ½ lbs sweet potatoes, diced into 1” pieces

1 cup corn kernels, either fresh cut or frozen

4 cups vegetable broth

2 cups water

1 cup dry sherry

1 cup whole milk

2 jalapenos, diced (you may also seed them if you prefer a milder flavor)

1 large yellow onion, diced

4 cloves of garlic, minced

2 tbsp butter

1 tbsp olive oil

2 tsp chili powder

1 tsp poultry seasoning

salt and black pepper, to taste

thinly sliced green onions, for garnish

Preparation:

Heat the olive oil in a large, heavy saucepan or stock pot. Once the oil is hot, add the garlic and cook until aromatic, about one minute. Add the onion and jalapenos and cook for another 5 minutes or until the onions are tender, stirring occasionally.

Add the sweet potatoes and water. Bring the pot to a slow boil and continue simmering for about 15 minutes or until the sweet potatoes become tender. Puree the soup using a blender or food processor and return to the pot. Add the corn and vegetable broth and bring the soup back up to a slow boil for about 10 minutes. Add the butter, milk and sherry and reduce the heat to a simmer. Mix thoroughly to incorporate the milk, butter and sherry and keep on a low simmer until ready to serve.