Sweet Potato and Corn Soup
¼ cup butter
1 small onion, finely chopped
½ k. sweet potatoes (camote), crushed
1-1/2 cups fresh corn kernels (or canned and drained)
2 tsps. Finely chopped jalapeno chili (with seeds)
1 170-g. can Nestle Cream salt and pepper, to taste
Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender. Add sweet potato and crushed Maggi Cubes. Pour in 6 cups water. Bring to boil; reduce heat and simmer until potatoes are tender.
Strain soup and transfer sweet potatoes to processor, puree or pass through a sieve; whisk puree back into stock mixture. Add corn and jalapeno and simmer 5 minutes. Add cream to soup and stir until heated through. Season to taste with salt and pepper. Serves 6-8. – Maggi
Ingredients:
