Tuesday, February 12, 2008

Sweet Potato Soup w/Chipotle Cream

Yield: 15 cups
Work Time: 45 min
Total Time: 85 min



2 tbsp olive oil
1 medium onion, chopped
3 lbs sweet potato, peeled & diced
2 carrots peeled & diced
1 tbsp tomato paste
8 cups chicken stock
3 tbsp maple syrup
1 tbsp lime juice
1 tsp cumin
3/4 tsp sage
1/8 tsp ground nutmeg
2 bay leavessalt & pepper to taste

Chipotle Cream:

1 finely chopped chipotle chile
2 tsp adobo sauce
1/2 cup toasted pumkin seeds

1. In a large pot, heat oil over low heat. Add onion and cook until softened, about 8 minutes. Increase heat to medium; stir in potato, carrot and tomato paste. Cook until vegetables begin to caramelize, about 4 minutes. Add broth, syrup, juice, salt, cumin, sage, pepper, nutmeg and bay leaf. Cover and cook until vegetables are fork-tender, about 30 minutes. Discard bay leaf. Purée using an immersion blender or in batches using a standing blender.
2. For Chipotle Cream, in a small mixer bowl, beat cream on medium speed to firm peaks. Fold in chile and adobo sauce.

3. Ladle soup into bowls, top each with a dollop of Chipotle Cream and sprinkle with seeds.

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