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Receta Sweet Potato And Corn Chowder
by Global Cookbook

Sweet Potato And Corn Chowder
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  Raciónes: 6

Ingredientes

  • 3 Tbsp. Unsalted butter
  • 1 lrg Onion peeled, minced
  • 3 med Sweet potatoes peeled, diced
  • 6 c. Chicken stock
  •     Salt
  •     Grnd pepper
  • 1 c. Lowfat sour cream
  •     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
  • 1 1/2 c. Fresh corn kernels or possibly canned shoepeg corn
  • 2 1/2 Tbsp. Tiny fresh cilantro leaves for garnish
  •     Toasted pita bread triangles optional

Direcciones

  1. Note: "You can omit the heavy cream and still have a smooth, delicious soup," Robison said.
  2. 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.
  3. Meanwhile, in a small bowl, combine lowfat sour cream, lime juice and lemon zest. Whisk till well-blended. Set aside.
  4. 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.
  5. 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.
  6. Yield: 6 servings.