Date: Wed, 18 Jun 1997 08:48:26 -0700
From: jayne@ejv.com (Jayne Spielman)
Subject: RECIPE: Roasted Sweet Potato, Lime, and Chipotle Soup
Message-Id: (9706181546.AA09469@wfcmailhost)
Here's really tasty soup recipe that I got off the local
cable station last year.
It's really good but I found the part about the chipotles
a little confusing. I had the dried ones and I think that
they need to be soaked first. They really liven up the soup.
If you don't have access to them, I guess some kind of chili
seasoning and maybe something like liquid smoke could be
used but the chipotles really add a lot to the soup.
TOO HOT TAMALES
SHOW #TH6311
ROASTED SWEET POTATO, LIME AND CHIPOTLE SOUP
3 pounds yams or sweet potatoes, peeled and cut into 1inch pieces
1 yellow onion, peeled and quartered
1/2 bunch chopped fresh thyme
1/4 bunch chopped fresh sage
spray or 2 of oil spray to keep potatoes from sticking as they roast
1 teaspoon coarse salt
4 to 5 cups stock
4 dried chipotle chiles, stemmed and seeded
Juice of 2 limes
1 tablespoon brown sugar
Pinch nutmeg
Cracked black pepper to taste
1/2 cup skim milk (I can't remember if I did this or not....)
1 bunch green onions, sliced thin (optional garnish)
Preheat an oven to 425 degrees F. Mix sweet potatoes, onions, thyme and sage
in large bowl. Drizzle/spray with olive oil and salt, and toss to coat. Spoon
mixture onto a baking sheet, spreading vegetables out in a single layer.
Place baking sheet in oven and roast until vegetables are caramelized,
stirring occasionally, about 25 minutes.
Remove vegetables from oven and process in a blender until pureed. Slowly
add broth and process until smooth. Pour soup into a large saucepan
and add chiles, lime juice, sugar, nutmeg and pepper. Bring soup to a boil,
reduce to a simmer and cook for 15 minutes. Remove and discard the whole
chipotle chiles, stir in milk and adjust seasonings. Ladle into soup bowls
and garnish with green onion
Yield: 6 servings
kwlacto lacto