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Chipotle Sweet Potato Soup with Bell Pepper/bacon Salsa

Source of Recipe

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List of Ingredients

4 slices bacon
1 small red onion, cut into 1/4 inch dice
1 red bell pepper, cored,seeded,and cut into 1/4 inch dice
salt & freshly ground black pepper
1 lime, juice of
5 cloves garlic, smashed
1/2 teaspoon finely chopped fresh ginger
2 small white onions or yellow onions, roughly chopped
2 tablespoons dark brown sugar
salt & freshly ground black pepper
1 teaspoon pureed chipotle chiles in adobo
3/4 cup dry white wine
3 large sweet potatoes, peeled and cut into 1/2 inch dice
6 cups chicken stock
6 tablespoons butter, chilled and roughly chopped
1/2 lime, juice of



Recipe

Pour most of the bacon fat into a heat-proof container, leaving only enough to coat the pan lightly, and reserve.
Add the onion and red pepper to the pan in which the bacon coked in and sauté over medium heat, stirring, until brown, about 6 minutes.
Season to taste with the salt and pepper.
Add the reserved bacon and the lime juice.
Correct the seasonings, transfer to a small bowl, and set aside at room temperature.
To make the soup, return the reserved bacon fat to the same pan and place over medium heat.
Add the garlic, ginger, onions, and brown sugar, season with the salt and pepper to taste, and sauté, stirring, until the vegetables are brown, about 6 minutes.
Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three-fourths, approximately 6 minutes.
Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes.
Using a hand blender or food processor, puree the soup mixture.
Add the butter one piece at a time, blending again after each addition, to thicken the soup slightly.
Stir in the lime juice and correct the seasonings.
Immediately ladle into bowls, spoon a portion of the salsa onto each and serve