Sweet Potato Soup with Blue Corn Tortillas (Bobby Flay) |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
Directions:
1. Sweet Potato Soup:
2. 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.
3. 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.
4. Mashed sweet potatoes:
5. Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.
6. 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.
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