Sweet potato soup with smoked chiles and blue and gold tort
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 1 | medium | Onion; coarsely cut |
| 2 | Garlic cloves | |
| 3 | mediums | Sweet potatoes; peeled and |
| ; quartered | ||
| 4 | cups | Chicken stock or water |
| ½ | cup | Plus 2 tablespoons honey |
| ½ | cup | Creme fraiche; or heavy cream |
| 2 | tablespoons | Pureed canned chipotles |
| Salt and freshly ground pepper | ||
| 2 | cups | Peanut oil |
| Two; (6-inch) blue corn | ||
| ; tortillas, cut into | ||
| ; 1/2-inch squares | ||
| Two; (6-inch) yellow corn | ||
| ; tortillas, cut into | ||
| ; 1/2-inch squares | ||
Directions
GARNISH
In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for 5 minutes, or until translucent. Raise the heat to high, add the sweet potatoes and stock, and bring to a boil. Lower the heat to medium and simmer for about 30 minutes.
Remove from the heat and add the honey, creme fraiche, pureed chipotles and salt and pepper to taste. Puree in a food processor and set aside. May be made up to 2 days ahead to this point and refrigerated. Reheat before serving.
In a saucepan over medium heat, heat the peanut oil to 360 degrees or until a tortilla square sizzles when immersed. Fry the tortilla squares for about 30 seconds, drain on paper towels and set aside.
May be made up to 1 day ahead.
Divide the soup among 8 bowls. Sprinkle each with a handful of tortilla squares and garnish the center of each with the flavored sour cream to taste (see recipe below). Serve warm S: 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9192 Converted by MM_Buster v2.0l.