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- Place the soup bag in large pot of water. Bring to a boil and lower to a simmer until heated all the way through.
- While the soup is heating up, peel and cut the potato into a medium dice and blanch in salted water for 5-8 minutes. Just until slightly softened. Reserve and keep hot.
- Thinly slice the serrano pepper, pick the celery leaves, and fine julienne the tomato and set aside.
- To plate ladle 8 ounces of the soup in a bowl and place 1/2 cup of the blanched sweet potatoes in, top with garnishes.
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