Sweet Potato Soup With Smoked Chiles And Blue And Gold Tort Recipe

2 tb Unsalted butter
1 md Onion; coarsely cut
2 Garlic cloves
3 md Sweet potatoes; peeled and
; quartered
4 c Chicken stock or water
1/2 c Plus 2 tablespoons honey
1/2 c Creme fraiche; or heavy
-cream
2 tb Pureed canned chipotles
Salt and freshly ground
-pepper

GARNISH
2 c Peanut oil
Two; (6-inch) blue corn
; tortillas, cut into
; 1/2-inch squares
Two; (6-inch) yellow corn
; tortillas, cut into
; 1/2-inch squares

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.

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.

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.

Divide the soup among 8 bowls. Sprinkle each with a handful of tortilla
squares and garnish the center of each with the flavored sour cream to
taste (see recipe below). Serve warm

S: 8 servings

Yields
1 servings