Sweet Potato Chipotle And Apple Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This silky soup gets its smoky sweetness from pureed chipotle peppers and the surprising addition of apples. It's so creamy you would think there was cream in it... but no!I've also included my homemade vegetable stock recipe as well :-) Ingredients:
2 tablespoons olive oil |
1 small sweet onion, finely chopped |
2 garlic cloves, smashed |
1 teaspoon finely grated fresh ginger |
2 gala apples—peeled, seeded and coarsely chopped |
1 celery rib, thinly sliced crosswise |
1 3/4 pounds sweet potatoes, peeled and thinly sliced (i prefer jewel yams, the darker they are, the sweeter they are) |
4 cups vegetable stock (recipe below) |
1 chipotle in adobo sauce, seeded and minced |
kosher salt and freshly ground white pepper |
2 flour tortillas, cut into 1/2-inch strips, fried in a little oil and sprinkled with cinnamon sugar |
cilantro sprigs for garnish(optional) |
homemade vegetable stock |
1 leek. sliced and rinsed clean |
3 medium sweet onions, peeled and chopped |
3 large carrots, scrubbed and chopped |
2 stalks celery, rinsed and chopped |
8 ounces crimini mushrooms, rinsed and quartered |
2 roma tomatoes, rinsed and quartered |
1 head fennel (about 1 lb.), rinsed, and chopped |
handful fresh parsley |
handful fresh thyme |
handful fresh oregano |
1 tablespoon black peppercorns |
kosher salt to taste |
Directions:
1. For the stock:
2. Place leek in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.
3. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.
4. For Sweet Potato, Chipotle and Apple Soup:
5. In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.
6. Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.
7. Serve the soup in shallow bowls (or a coffee cup as I did in the photo) and garnish with the fried tortilla strips and cilantro, if desired.
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