Sweet potato pear jalapeno soup

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
1 large Bermuda onion; chopped
¼ teaspoon Cumin
¾ teaspoon Curry
2 pounds Sweet potatoes; cubed
6 cups Chicken stock
1 teaspoon Salt
½ teaspoon Pepper
2 tablespoons Butter
2 \N Anjou pears; sliced
1 tablespoon Fresh jalapeno; diced
1 tablespoon Brown sugar
¾ cup Half and half

Heat olive oil in a saucepan. Saute onions with cumin and curry. Add the sweet potatoes, stock, salt and pepper. Simmer for 30 minutes.

Heat the butter in a skillet over medium heat. Saute the pears and jalapenos. Add the brown sugar and half and half, scraping the bottom of the skillet. Remove from heat. Add to the soup pot and puree in batches in a food processor.

Serve with a dollop of sour cream and sweet potato chips.

Yield: 8 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9428 - KATHY CARY Converted by MM_Buster v2.0l.

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