Ingredients
- 2 tablespoons olive oil
- 1 large Bermuda onion, chopped
- 1/4 teaspoon cumin
- 3/4 teaspoon curry
- 2 pounds sweet potatoes, cubed
- 6 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 Anjou pears, sliced
- 1 tablespoon fresh jalapeno, diced
- 1 tablespoon brown sugar
- 3/4 cup half and half
Directions
2 tablespoons olive oil 1 large Bermuda onion, chopped 1/4 teaspoon cumin 3/4 teaspoon curry 2 pounds sweet potatoes, cubed 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 2 Anjou pears, sliced 1 tablespoon fresh jalapeno, diced 1 tablespoon brown sugar 3/4 cup half and half
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By bluemeow_12281120
Lewis Center, 75
on November 02, 2009
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Preparation instructions: (found on another site
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
By june.nephew_5753279
durham, NC
on July 11, 2006
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I tried to make this without any directions and would change some things. First I would dice the sweet potatoes into smaller squares - mine were a little smaller than one half inch by one half inch and that was too large. Second, I would start by boiling the chicken stock with the spices and the potatos and the pears for about 15 minutes. Then I would brown the onions in the oil and brown sugar in a different pan and add them on top of the soup before serving along with the diced jalapeno when the soup is done.
I added and boiled the onion and jalapeno in with the soup and they lost all their flavor - resulting in a very bland soup.
I was looking forward to this recipe and would love to hear other ideas on how to make it good.
Also, I served it in a bread bowl - bad idea, it was way too heavy.
By Timothy E Franklin
South Abington ...
on August 11, 2005
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I used this recipe for the soup at a dinner party and everyone raved about it! Preparation was straightforward and easy. It is a cream soup but is not overly rich. The pears temper the jalapeno to a very mild "bite" and the flavor is very pleasing to the pallet!
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