Jalapeno Sweet Potato Bisque
|Sweet potatoes||1 Pound|
|Canned jalapeno chilies||2 , seeded and minced|
|Canned chicken broth||13 Ounce (2 Can)|
|Ground coriander||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs) (Low Fat)|
Bake and cool the sweet potatoes; peel the potatoes and cut them up.
If the jalapeno is not already seeded and minced, use rubber gloves to handle it, and don't touch your face with the gloves.
In a food processor, puree the sweet potatoes with the broth and seasonings.
Pour the soup into the top of a large double boiler and heat it to the boiling point over direct heat.
Mix the cornstarch with the milk until there are no lumps.
Pour it all at once into the boiling soup, stirring constantly, until it bubbles and thickens.
Meanwhile, set 1 inch of water to boiling in the bottom of the double boiler.
Place the soup over the boiling water, stir in the chilies, and let the soup heat and develop its flavor for 15 to 20 minutes, stirring occasionally.