Sweet Potato And Jalapeno Pepper Soup

• 3 Tbsp. unsalted butter
• 1 c. chopped onions
• 3 medium size sweet potatoes, pared and chopped
• 1 frozen corn kernel (1 1/2 c.)
• 1 jalapeno pepper, thinly sliced
• 1 1/2 c. sour cream
• 1/2 c. heavy cream
• 1 1/2 tsp. lime juice
• 1/2 tsp. grated lime rind
• fresh parsley leaves, 2 to 3 Tbsp.
• fresh pepper and salt to taste
• 3 c. chicken broth (about 2 cans)

1. Melt butter in large casserole dish.
2. Add onion.
3. Cook (stirring until brown) approximately 5 minutes.
4. Reduce heat to moderate-low and cover.
5. Cook until soft, then stir in sweet potatoes and chicken broth.
6. Bring to boil.
7. Lower heat and simmer, partially covered, approximately 25 minutes.
8. Next strain soup.
9. Reserve solid and liquid separately.
10. Put solid in blender and puree.
11. Whisk puree into a liquid and return to casserole. Stir in jalapeno pepper and corn.
12. Cook 5 minutes until pepper is crisp and tender.
13. Whisk in cream, juice and grated rind.
14. Season with salt and pepper.
15. Gently heat.
16. Serve with individual dollops of sour cream and parsley; enjoy.

unsalted butter, onions, sweet potatoes, corn kernel, pepper, sour cream, heavy cream, lime juice, lime rind, parsley, pepper, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528661 (may not work)