SWEET POTATO SOUP WITH BLUE CORN TORTILLAS

By avpeters

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

Preparation

Step 1

Mashed sweet potatoes:
Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.
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.

Sweet Potato Soup:
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.
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.