Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Unsalted butter

  2. 1 tablespoon 15ml Onion - coarsely cut (medium)

  3. 2 Garlic cloves

  4. 3 Sweet potatoes - peeled, quartered (medium)

  5. 4 cups 948ml Chicken stock or water

  6. 1/2 cup 118ml Honey - plus

  7. 2 tablespoons 30ml Honey

  8. 1/2 cup 118ml Creme fraiche, or heavy cream

  9. 2 tablespoons 30ml Pureed canned chipotles

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. Garnish

  13. 2 cups 474ml Peanut oil

  14. 2 Six-inch blue corn tortillas - cut 2 Six-inch yellow corn tortillas - cut 1/2" squares

  15. Smoked Chile Cream - (see recipe)

Instructions Jump to Ingredients ↑

  1. In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for 5 minutes, or until translucent. Raise the heat to high, add the sweet potatoes and stock, and bring to a boil. Lower the heat to medium and simmer for about 30 minutes.

  2. Remove from the heat and add the honey, creme fraiche, pureed chipotles and salt and pepper to taste. Puree in a food processor and set aside. May be made up to 2 days ahead to this point and refrigerated. Reheat before serving.

  3. In a saucepan over medium heat, heat the peanut oil to 360 degrees or until a tortilla square sizzles when immersed. Fry the tortilla squares for about 30 seconds, drain on paper towels and set aside. May be made up to 1 day ahead.

  4. Divide the soup among 8 bowls. Sprinkle each with a handful of tortilla squares and garnish the center of each with the Smoked Chile Cream to taste. Serve warm This recipe yields 8 servings.


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