Sweet Potato Soup with Blue Corn Tortillas
Jillian
ingredients
- Ingredients
- Mashed sweet potatoes:
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon chipotle chile puree
- 5 large sweet potatoes boiled until just cooked through and peeled
- 2 tablespoons pure maple syrup
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- Salt and freshly ground black pepper
- Sweet Potato Soup:
- 3 cups leftover mashed sweet potatoes
- 1 1/2 to 2 cups low-sodium chicken broth
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup creme fraiche
- 2 teaspoons chipotle in adobo puree
- Salt and freshly ground black pepper
- Fresh cilantro leaves, for garnish
- Blue Corn tortilla chips, coarsely crushed, for garnish
directions
- 1
Directions
- 2
Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.
- 3
While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.
- 4
Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.
- 5
Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.
Source: Jillian
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