Sweet Potato and Jalapeño Soup
Ingredients:
1 Can Bruce’s Yams Cut Sweet Potatoes (112 ounces) 4 Slices of Bacon, Diced 7 Diced Jalapeños (seeds removed) 1/2 Pound Diced Onion 1/4 Pound Diced Carrots 1/4 Pound Diced Celery 2 Cloves Minced Garlic 2 1/2 Quarts Chicken Stock 1/2 Cup Cream Cajun Shake – to taste LA Gold Green Sauce – to taste
Directions:
In a 5 quart stock pot, render the bacon for 10 minutes on medium heat, remove bacon and then add diced vegetables and sauté for 15 minutes on medium heat. After vegetables are sautéed add the sweet potato mash and chicken stock. Bring to a boil, lower heat and simmer for 1 hour and 15 minutes. To finish the soup remove from heat and blend with stick blender until velvety smooth, add cream and season to taste with Cajun Shake and LA Gold green sauce. Garnish with slice green onions and rendered bacon.
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