1 large yellow onion, chopped 1-1/2 Tbl butter salt to taste 2 lbs. sweet potatoes 2 cups water 4 cups vegetable broth 3 cups yellow or white sweet corn kernels 1 medium red bell pepper, finely diced 1 small fresh jalapeno pepper, finely chopped 1 cup milk juice of 1/2 lemon pinch of cayenne 2-3 Tbl. cream garnish: chopped cilantro leaves
Cook the onion slowly in the butter, with a little salt, stirring often, until it is golden brown. At the same time, peel and dice the sweet potatoes, combine them in a pot with the water and the vegetable broth, and simmer until the potatoes are tender, about 20-30 minutes. Add the caramelized onions to the soup, deglaze the onion pan with a little of the broth, and add it back, then puree this mixture in batches in a blender. Return the puree to the pot and add the corn kernels, diced red bell pepper, chopped jalapeno, and milk. Simmer until the peppers and corn are tender. Stir in the lemon juice and cayenne, taste, and correct the seasoning if needed. Finish the soup with a little cream. - Updated: March 14, 2005
