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Name: Roasted Swt Potato, Lime And Chipotle Soup W Swt tato Chips
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Coarse salt; Crema; see * Note; 1/2 c Cream; Cracked black pepper; to; 1 pt Peanut oil; 12 Sweet potatoes; 1 pn Nutmeg; 1/2 bn Fresh thyme; chopped; 3 lb Yams or sweet potatoes;; 1 Yellow onion; peeled,; 1/4 bn Fresh sage; chopped; 4 Dried chipotle chiles;; Juice of 2 limes; ; cut into 1" pieces; 1 tb Brown sugar; 4 c Chicken stock; to 5 cups; 1 bn Green onions; sliced thin; Salt to taste; 2 tb olive oil

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INGREDIENTS

=== GARNISH ===
1 ts Coarse salt
Crema; see * Note
1/2 c Cream
Cracked black pepper; to
1 pt Peanut oil
12 Sweet potatoes
1 pn Nutmeg
1/2 bn Fresh thyme; chopped
3 lb Yams or sweet potatoes;
1 Yellow onion; peeled,
1/4 bn Fresh sage; chopped
4 Dried chipotle chiles;
Juice of 2 limes
; cut into 1" pieces
1 tb Brown sugar
4 c Chicken stock; to 5 cups
1 bn Green onions; sliced thin
Salt ; to taste
2 tb olive oil
=== SWEET POTATO CHIPS ===

Servings

INSTRUCTIONS

* Note: See the "Crema" recipe which is included in this collection. Make the sweet potato chips: Peel sweet potatoes. Using a mandoline or food processor fitted with the 2 millimeter slicing blade, cut into 1/16-inch slices, lengthwise. Heat oil in a large stock pot or saucepan to deep-fry temperature (350 degrees). Fry sweet potatoes, a handful at a time, until pale golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Reserve a day or two in plastic bags. Preheat an oven to 425 degrees. Mix sweet potatoes, onions, thyme and sage in large bowl. Drizzle 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 chicken 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 cream and adjust seasonings. Ladle into soup bowls and garnish with green onion, Crema, and fried sweet potato chips. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6311 broadcast 12-02 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-07-1996 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Roasted Swt Potato, Lime And Chipotle Soup W Swt tato Chips

=== GARNISH ===
1 ts Coarse salt
 Crema; see * Note
1/2 c Cream
 Cracked black pepper; to
1 pt Peanut oil
12 Sweet potatoes
1 pn Nutmeg
1/2 bn Fresh thyme; chopped
3 lb Yams or sweet potatoes;
1 Yellow onion; peeled,
1/4 bn Fresh sage; chopped
4 Dried chipotle chiles;
 Juice of 2 limes
 ; cut into 1" pieces
1 tb Brown sugar
4 c Chicken stock; to 5 cups
1 bn Green onions; sliced thin
 Salt to taste
2 tb olive oil
 === SWEET POTATO CHIPS ===

* Note: See the "Crema" recipe which is included in this collection.    Make the sweet potato chips: Peel sweet potatoes. Using a mandoline or food  processor fitted with the 2 millimeter slicing blade, cut into 1/16-inch  slices, lengthwise. Heat oil in a large stock pot or saucepan to deep-fry  temperature (350 degrees). Fry sweet potatoes, a handful at a time, until  pale golden and crisp. Remove with a slotted spoon, drain on paper towels,  and sprinkle with salt. Reserve a day or two in plastic bags.    Preheat an oven to 425 degrees. Mix sweet potatoes, onions, thyme and sage  in large bowl. Drizzle 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 chicken 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 cream and adjust seasonings.  Ladle into soup bowls and garnish with green onion, Crema, and fried sweet  potato chips. This recipe yields 6 servings.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken  From the TV FOOD NETWORK - (Show # TH-6311 broadcast 12-02 1996) Downloaded  from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    12-07-1996    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (600g)
Recipe Makes: 6 servings

Calories: 960
Calories from Fat: 726 (76%)

Amt Per Serving		% DV

	Total Fat 80.6g	107 %
	Saturated Fat 17g	85 %
	Monounsaturated Fat 36.2g
	Polyunsanturated Fat 23.5g
Cholesterol 27.2mg		8 %
Sodium 539.8mg		19 %
Potassium 915.4mg		24 %
Total Carbohydrate 58.7g		17 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 50.8g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 960

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