sweet potato, corn and jalapeño bisque

key adaptation of ny times recipe january '09

an abundance of sweet potatoes and summer corn prompted me to try this bisque recipe. i've always thought bisques were made out of seafood and cream. however, i've come to learn bisques can also be any creamy soup made out of vegetables. this recipe is vegan, so Yin if you are reading, here's a recipe for you. this recipe can also be prepared in the dead of winter using frozen corn. 

ingredients:

• 1 tbsp olive oil

• 3/4 cup of chopped red onions

• 3 tsp of minced garlic

• 4 medium sweet potatoes, peeled and cut into 1-inch cubes

• 4 cups vegetable stock

• 1 medium jalapeño, seed and finely chopped

• 1 cup fresh summer corn 

• 2 tbsp molasses

• 1/2 tbsp of kosher salt

• 1/2 tsp hot paprika

• 1/2 tsp black pepper

• pinch of cinnamon

• finely chopped scallions for garnish

1. in a large saucepan heat oil over medium heat. add onions and garlic and saute until just soft, 2-3 minutes. add sweet potatoes and stock and bring to a boil. 

2. reduce heat and simmer until potatoes are soft, about 20-25 minutes. remove from heat. using a food processor, puree contents of pot in small batches until smooth. cover top of food processor with dish cloth to prevent hot liquid from burning. 

3. return soup to pot and reheat, stirring in jalapeño, corn, molasses, salt, hot paprika, pepper and cinnamon. taste and adjust seasonings to desired likeness.

4. pour into soup bowls and garnish with scallions.

serving suggestion:

serve with a freshly baked baguette or ficelle, which is a thin version of a french baguette...both of which can be found at "la maison du pain" on pico blvd. ficelle in french means "string." imagine an oversized chewy breadstick....delicious!