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Sweet Potato Soup |
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Serves: 4
Print this Recipe
(Sopa de Camote)
Category: Vegetable and Bean Soups
Sweet potatoes are native to the Americas and are used in all sorts of dishes in Mexico. There are several varieties, and some are mistakenly labeled yams. For this soup, use the dark-skinned variety with orange flesh.
1 pound orange-fleshed sweet potatoes (3)
2 tablespoons olive oil or vegetable oil
1/2 medium white onion, finely chopped
4 cups canned fat-free reduced-sodium chicken broth
1 guajillo chile, stem, veins, and seeds removed
1/2 teaspoon cumin
1 cup fresh corn (from about 1 large ear) or frozen kernels
2 green onions, sliced, including 3 inches of green tops
1/2 teaspoon salt, or to taste
1/3 cup Mexican crema or sour cream (optional)
1. Scrub and peel the potatoes. Cut into neat 1/2-inch pieces. Reserve 2 1/2cups in a bowl. Cover with cold water to prevent flesh from turning brown. (Store any extra sweet potato for another use.)
2. In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until soft, about 4 minutes. Drain the potatoes, add them to the pan along with the broth, chile, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer until the potatoes are tender, but still intact, 6 to 8 minutes.
3. Add corn, green onions, and salt. Cook 5 minutes. Remove the chile and discard. Divide the soup among 4 bowls. Garnish with a swirl of crema or sour cream, if desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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