Chipotle Sweet Potato Soup With Bell Pepperbacon Salsa Food

SPICY CHIPOTLE SWEET POTATO SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
• Stir chipotle peppers into the sweet potato mixture.
• Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
• Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

SWEET POTATO AND CHIPOTLE SOUP

Steps:

• In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
• Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.

CHIPOTLE SWEET POTATO SOUP WITH BELL PEPPER/BACON SALSA

Steps:

• To make the salsa, cook the bacon in a large, heavy skillet over medium heat, turning once, until crisp, about 10 minutes.
• Crumble the bacon and reserve.
• Pour most of the bacon fat into a heat-proof container, leaving only enough to coat the pan lightly, and reserve.
• Add the onion and red pepper to the pan in which the bacon coked in and sauté over medium heat, stirring, until brown, about 6 minutes.
• Season to taste with the salt and pepper.
• Add the reserved bacon and the lime juice.
• Correct the seasonings, transfer to a small bowl, and set aside at room temperature.
• To make the soup, return the reserved bacon fat to the same pan and place over medium heat.
• Add the garlic, ginger, onions, and brown sugar, season with the salt and pepper to taste, and sauté, stirring, until the vegetables are brown, about 6 minutes.
• Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three-fourths, approximately 6 minutes.
• Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes.
• Using a hand blender or food processor, puree the soup mixture.
• Add the butter one piece at a time, blending again after each addition, to thicken the soup slightly.
• Stir in the lime juice and correct the seasonings.
• Immediately ladle into bowls, spoon a portion of the salsa onto each and serve.

MEXICAN SWEET POTATO SOUP

Steps:

• Boil the kettle. Heat the vegetable oil in a large saucepan and fry the onion until just soft, about 4-5 mins. Stir in the chipotle paste and cook for 1 min more.
• Dissolve the stock cube in 1.2 litres boiling water from the kettle, and add to the pan along with the sweet potato. Bring to the boil, then simmer, covered, until the sweet potato is soft, about 10 mins. Whizz with a stick blender until smooth.
• Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.

CHIPOTLE SWEET POTATO SOUP

Steps:

• Start by placing the sweet potatoes in a pot and add the eight cups of water; cover with a lid. Let the sweet potatoes simmer for 30 min. on medium heat. When tender strain and reserve the cooking water. Using a masher, mash the sweet potatoes and add 6 cups of the cooking water. Place the pot on the stove and add the chicken bouillons and the black pepper. Stir and simmer 5 min. or until velvety consistency. Serve in a bowl and garnish with chipotle sauce, chopped green onions and a dollop of cream cheese per serving.