Sunday, April 17, 2011

Chili and Sweet Potato Soup

I've been experimenting with dried chilies lately. While I was disappointed with the selection at my local Jewel, a tiny store in Ukrainian Village called Farmer's Pride yielded better results. For this soup, dried chilies adds an interesting kick to the mild, creamy sweet potatoes. Pick a chili that will give you the level of spiciness you're looking for. Try Anaheim chilies for a mild flavor, arbol chili for more kick, and habanero chili for something really spicy.


Chili and Sweet Potato Soup
Serves 4

1 sweet potato, pealed and diced
2 dried chili peppers, such as Anaheim chilies
1/2 of an onion, diced
2 cups chicken, vegetable, or beef broth
2 tablespoons half and half
1 tablespoon olive oil

1. Heat olive oil over medium heat. Cook onion until translucent.
2. Meanwhile, remove stems and seeds from chili peppers. Cut into small pieces. Add chilies and sweet potatoes to onions. Cook stirring occasionally about 5 minutes.
3. Add broth. Cover and cook over medium heat for 30 minutes, stirring occasionally.
4. In blender, blend sweet potato mixture. Return to pot and swirl in half and half.
5. Serve with sourdough bread.

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