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Recipes Soups Vegetable
Recipes Soups Vegetable
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| Servings: | 4 |
| Author Notes: |
This recipe came to us from Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest (pictured). |
| Ingredients: |
2 tablespoons unsalted butter 1 large yellow onion, coarsely chopped 1 tablespoon minced garlic 3 medium sweet potatoes, peeled and quartered (2 1/2 to 3 lbs) 4 cups vegetable or chicken stock 3 roasted ancho chiles, stemmed but not seeded 2 teaspoons chipotle chilis 1/2 cup honey 1/2 cup heavy cream or half & half salt and pepper to taste |
| Instructions: | Melt butter over medium heat. Sweat onions and garlic until limp. Add sweet potatoes, stock, chipotles and ancho chilis and cook at a simmer until potatoes are cooked and chiles are soft. Remove from heat and add honey and cream. Purée soup in a blender or food processor until smooth. Season with salt and pepper. Garnish with cilantro. |
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