It’s gotten chilly here again in Northern California and all I want are hot bowls of soup (... lasagna, mac & cheese, or chicken pot pies). It’s comfort food season, part II! I’ve officially declared Sundays “Souppy Sundays”! In my attempt to have leftovers for lunches this week, I decided to make not one, but two soups! The first, my husband’s choice, Buffalo Chicken Soup, which I love, but wasn’t craving and reheats a bit rubbery. The second, this one - a bowl full of orangey, vitamin loaded sunshine that reheats like a dream.
I made this soup for the first time in high school - one of my first experimental cooking projects paired with blue corn tortilla quesadillas. I’ve been eating this happily all week.
Ingredients:
2 TB butter
1 medium onion, coarsely chopped
2 garlic cloves, whole [I used 4-5]
3 medium sweet potatoes, peeled and quartered
4 c. chicken stock
½ c. honey
2 TB brown sugar
½ c. creme fraiche or heavy cream
2 TB chipotle peppers and adobe
Salt and pepper to taste
In a large saucepan over medium heat, melt the butter and sweat the onions 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 heat and ladle into a blender. Add honey, brown sugar, creme fraiche/cream, chipotles, and salt and pepper to taste. Puree.
Serve with a drizzle of cream (you can mix with a touch of adobe if you’re feeling fancy) and corn tortilla chips (you can fry your own if you want to be special).
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