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Parmigiano Reggiano Sweet Potato Corn Soup

Ingredients

  • 4 sweet potatoes
  • 7 ears of corn 4 1/2 cups of kernels
  • 1 tablespoon butter
  • 1 tsp. minced fresh banana pepper
  • ¼ cup finely grated Parmigiano Reggiano cheese
  • ½ tsp. kosher salt
  • ½ tsp. Tony Chachere’s Original Creole Seasoning

Instructions

  • Peel the sweet potatoes. Pass three through the juicer, so that you have one cup of sweet potato juice.
  • Cut the corn from the cobs. Juice 4 cups of kernels three times, so you have one cup of corn juice.
  • Dice the remaining sweet potato so that it is the size of corn kernels. Measure ½ cup and set aside.
  • In a saucepan, melt butter. Add the diced pepper and sauté, until tender. Add the diced sweet potato and cook for about 2 minutes. Do not overcook or your soup will become mushy.
  • Add the sweet potato juice, corn juice and cheese to the pot. Bring to a boil. Reduce heat and add ½ cup of corn kernels, salt and Tony’s. Allow to simmer for a couple of minutes and serve.