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 Recipe by: CHEF DU JOUR SHOW #DJ9192
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|Serving Size: 1 Serving (2590g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 5340 (93%)|
|Amt Per Serving||% DV|
|Total Fat 593.3g||791 %|
|Saturated Fat 166.7g||834 %|
|Monounsaturated Fat 246.6g|
|Polyunsanturated Fat 147.5g|
|Cholesterol 424mg||130 %|
|Sodium 2765.8mg||95 %|
|Potassium 2092.5mg||55 %|
|Total Carbohydrate 70.7g||21 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 70.4g|
|Protein 50.4g||72 %|
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Calories per serving: 5744
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