Sweet Potato Corn Soup Recipe

Peel and thinly slice the sweet potatoes and the white onions. Saute the onions in a large pot, in 2-3 Tbsp butter, until they start to soften. Add the sweet potatoes and cover them with stock.

While the sweet potatoes and onions are cooking, shuck and cut the corn off the cob and de-seed and dice the jalepeno peppers. Saute these, in butter, in a separate pan.

When the sweet potatoes are soft, add the cream and mix it up with an electric hand blender. After the sweet potatoes have been pureed, add the corn and jalepeno peppers, stir the soup and season with salt and pepper. Let the flavors blend together for a few minutes and then serve.

Use vegetable stock to make this a vegetarian soup. If you have time, steep the corn cobs (after removing the kernels) for 15-20 minutes in the stock, (in a separate pot) for a more intense corn flavor. In a blender, puree 1 cup fresh cilantro with 3/4 cup sour cream for a nice garnish! (You might need to thin the sour cream with a little water or cream while it's blending.) You can use a blender or food processor to puree the soup, you just have to do it in smaller batches.