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.