Day 25 A Recipe Bobby Flay's Sweet Potato Soup.

Wish I could take credit for this recipe, but this one belongs to Bobby Flay.  I was watching his cooking show, Boy Meets Grill, and I saw him make this recipe.  I had to go to the library and buy his cookbook, so I could make this. 

Hope you enjoy this unique soup, as much as I do.

Ingredients



Mashed sweet potatoes:


4 tablespoons unsalted butter


1 cup whole milk


1/2 cup heavy cream


1 tablespoon chipotle chile puree


5 large sweet potatoes boiled until just cooked through and peeled


2 tablespoons pure maple syrup


2 tablespoons honey


1 teaspoon ground cinnamon


Salt and freshly ground black pepper


Directions


Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.


While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.

Sweet Potato Soup:


3 cups leftover mashed sweet potatoes


1 1/2 to 2 cups low-sodium chicken broth


1/2 teaspoon ground ginger


1/2 teaspoon allspice


1/2 teaspoon freshly grated nutmeg


1/2 cup creme fraiche


2 teaspoons chipotle in adobo puree


Salt and freshly ground black pepper


Fresh cilantro leaves, for garnish


Blue Corn tortilla chips, coarsely crushed, for garnish


Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.

Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.