Sweet Potato Chile Soup

Recipe Ingredients

3		Poblano chiles
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Onion - coarsely chopped (large)
1 tablespoon	15ml	Minced garlic
3		Sweet potatoes - (abt 3 lbs) - peeled, quartered
6 cups	1422ml	Vegetable or chicken stock
2 teaspoons	10ml	Minced canned chipotle chile in adobo
1/2 cup	118ml	Honey
1/2 cup	118ml	Whipping cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cilantro leaves - for garnish

Recipe Instructions

Roast the poblano chiles over a gas flame using tongs, turning to blacken all sides, about 10 minutes. Or, place the chiles beneath the broiler. Set the chiles in a glass bowl and cover them with plastic wrap to steam, about 10 minutes. Discard the skin, stems and seeds and set the chiles aside.

Melt the butter in a large, heavy soup pot over medium heat. Cook the onion and garlic until they are soft, 6 to 8 minutes. Add the sweet potatoes, stock, chipotle chile and poblano chiles and cook at a simmer until the sweet potatoes are tender and the chiles are soft, about 30 to 35 minutes.

Remove the soup from the heat. Puree it with the honey and cream, in batches if necessary, until smooth. Season with salt and pepper to taste. Garnish the soup with cilantro leaves before serving.

This recipe yields 8 to 10 servings.

Each of 10 servings: 208 calories; 505 mg sodium; 14 mg cholesterol; 6 grams fat; 3 grams saturated fat; 36 grams carbohydrates; 5 grams protein; 3.02 grams fiber.

Source:
The Los Angeles Times, 06-27-2001

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