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Ingredientes
- 3 Tbsp. Unsalted butter
- 1 lrg Onion peeled, minced
- 3 med Sweet potatoes peeled, diced
- 6 c. Chicken stock
- Â Â Salt
- Â Â Grnd pepper
- 1 c. Lowfat sour cream
- Â Â Juice of 1 lime
- 1 Tbsp. Grated lemon zest
- 1/2 c. Heavy cream see * Note
- 1 x long Green warm chili pepper thinly sliced
- 1Â 1/2 c. Fresh corn kernels or possibly canned shoepeg corn
- 2Â 1/2 Tbsp. Tiny fresh cilantro leaves for garnish
- Â Â Toasted pita bread triangles optional
Direcciones
- * Note: "You can omit the heavy cream and still have a smooth, delicious soup," Robison said.
- In 4-qt soup pot, heat butter over medium heat. Add in onion; cook till soft but not brown. Add in sweet potatoes and stock; season to taste with salt and pepper. Bring mix to a boil. Reduce heat; simmer, partly covered, 25 min or possibly till potatoes are quite soft.
- Meanwhile, in a small bowl, combine lowfat sour cream, lime juice and lemon zest. Whisk till well-blended. Set aside.
- When potatoes are tender, strain soup, reserving broth. Puree cooked vegetables in a food processor or possibly blender. Whisk puree back into the broth; return mix to pot. Whisk in heavy cream. Add in warm pepper and corn. Cook 5 min or possibly till pepper is crisp-tender. Don't let boil. Taste and correct seasonings.
- Serve soup warm in individual bowls garnished with a dollop of the reserved lowfat sour cream mix and sprinkled with cilantro leaves. Serve with toasted pita bread triangles.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 154 | 61% |
| Total Fat 17.51g | 22% |
| Saturated Fat 10.48g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 438mg | 18% |
| Potassium 539mg | 15% |
| Total Carbs 20.42g | 5% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.58g | 4% |
| Protein 5.3g | 8% |
