Sweet Potato and Smoked Chile Soup - YUM!!

[valchemist]

I found this recipe in an airline magazine. I thought it looked good, so I took my in-flight copy home with me and decided to try it.

It is excellent and so easy to make. There is a unique sweet-spicy-smoky flavor to this soup that works incredibly well. I have never tasted anything quite like it. I made up the whole pot for myself (for lunches) since DH won't touch a soup that has a sweet undertone to it. That's okay -- more for me!

I subtituted fat free half and half for the heavy cream and that worked well. The soup is creamy and rich tasting. Each portion is large and satisfying and the nutritional stats are very good.

One caution: be sure to remove all of the seeds from the chipotle. I removed most, but the ones that remained stuck out like a sore thumb in the final smooth product.

* Exported from MasterCook *

Sweet Potato and Smoked Chile Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp butter -- (original recipe called for 2 tbsp)
1 med onion -- chopped
2 garlic cloves -- chopped
4 c chicken stock
3 med sweet potatoes -- peeled and chopped
1/2 c honey
1/2 c fat free half-and-half -- (original recipe called for heavy cream)
1 tbsp chipotle chile canned in adobo -- finely chopped or pureed
salt and pepper -- to taste

In a large saucepan, cook onions and garlic in butter until translucent, about 4 minutes. Add stock and potatoes, and simmer until tender, about 45 minutes. Add honey, cream, and peppers, remove from heat and puree until smooth (I used my immersion blender). Garnish with a dollop of honey and cream.

Source:
"Magazine on Southwest Airlines, Feb 2003"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 311 Calories; 3g Fat (10.1% calories from fat); 3g Protein; 65g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 2234mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.

[Canice]

Printing it out now, Val! :D See, I'm using up my virtual chipotles already!!
PS: This sounds like a great candidate for dcornelius' final soup night.

[lorilei]

Very nice, Val :)

Thanks for sharing. NOw that I have my husband half-addicted to sweet potatoes, this should be a winner in our house.

[gertdog]

Val, this sounds GREAT! Thanks for sharing it.

[valchemist]

a couple things I forgot to mention...

first, the recipe is actually from a travel/restaurant section in the magazine. it is from a restaurant called Rouge's, but since I ripped out the recipe, I don't even know where that restaurant is located.

second, it didn't take me anywhere near 45 minutes to get the sweet potatoes soft. more like 25 minutes. of course it just all depends on how big you cut them, though.

Val

p.s.
Froster, do you think you would like this?

[Froster]

Hi Val. I like sweet potatoes, DH does not. Maybe I'll make it for myself and let him try it to see if I can convert him.

There is a restaurant in Philadelphia called Rouge - it was relatively new when I lived there, but then we moved, so I never tried it. I wonder if the recipe is from them.

[NancyR]

Thanks for posting this, valchemist. I just made it and you are right........YUM! I used a little less of the honey and more of the chiles. Served it with a little shredded cheddar sprinkled on the top which I think added a lot. You are right. No need for half and half......fat free worked just fine.
Nancy

[valchemist]

Nancy,

glad you liked it. I would have never thought to add cheese. good idea. I think reducing the amount of honey was a good idea. I liked the sweetness of the soup, but some people may prefer it a little less sweet.

Val

[Pony]

OHHHH VAL!!!!!!! Thanks for posting this recipe. I love sweet potatoes sooo much. I was searching for recipes to use up my half-and-half. I thought it was FF, but it actually wasn't. Anyways, I made this last night and so glad I did. I was craving it after reading the ingredients. I even made a special stop after work and sitting in horrible traffic just to pick up the ingredients. I was planning on just having leftovers, but really wanted to try it.

It was fantastic. I think I had large sweet potatoes b/c 4 c of broth didn't cover the potatoes so I added a little water and I have more than 4 servings! But I am not complaining :-) My only changes were: I used vege broth, b/c that is what I had, used regular 1/2-1/2 b/c that is what I had.

When I first starting eating it, I thought I would want more chiptole but it was perfect. It just kind of snuck up on you after you swallowed. It reminded me of a CL dish we like to make, not sure the name, but it is sweet potatoes, sausage, black beans over yellow rice. I had a salad and walnut rosemary bread along with it, and a glass of wine. I licked the spoon and made sure I got every little bit out of the pot :D you would think it was chocolate!

[avariell]

that soup sounds delicious!



It reminded me of a CL dish we like to make, not sure the name, but it is sweet potatoes, sausage, black beans over yellow rice.

Pony-- Do you think you could share that recipe sometime? It sounds like something I would love!

Thanks :)

[Pony]

avariell, I found it on the CL finder..I am not sure what issue it is from. We love this!!! We don't always use the rice. It calls for 2 cups Maple-Glazed Sweet Potatoes. I posted that recipe below as well. You can just adjust the potato recipe to give you 2 cups!

Caribbean Sweet Potatoes and Black Beans
INGREDIENTS:
1 (5-ounce) package yellow rice mix
3 (4-ounce) links hot Italian turkey sausage
2 teaspoons butter or stick margarine
1/2 cup thinly sliced onion
1 garlic clove, minced
2 cups Maple-Glazed Sweet Potatoes (page 99)
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
3/4 cup sliced green onions
1 (15-ounce) can black beans, rinsed and drained

INSTRUCTIONS:

Remove seasoning packet from rice mix; discard. Cook rice according to package directions, omitting fat. Keep warm.

Crumble the sausage into a large nonstick skillet, and stir over medium-high heat until browned (about 8 minutes). Drain sausage, and set aside.

Melt the butter in pan over medium-high heat. Add thinly sliced onion and garlic, and saute for 3 minutes. Stir in the Maple-Glazed Sweet Potatoes and the next 4 ingredients (potatoes through cinnamon), and reduce heat to medium. Cover and cook for 10 minutes. Stir in sausage, green onions, and beans; cover and cook 3 minutes or until thoroughly heated. Serve over rice.

NUTRITIONAL INFO:
CALORIES 406 (22% from fat); FAT 9.8g (sat 3.9g, mono 4.2g, poly 1.4g); PROTEIN 20.2g; CARB 60.1g; FIBER 5.4g; CHOL 62mg; IRON 3.3mg; SODIUM 637mg; CALC 52mg
YIELD:
Yield: 5 servings (serving size: 1 cup sweet potato mixture and 1/2 cup rice)

Maple-Glazed Sweet Potatoes
INGREDIENTS:
8 cups (1-inch) cubed peeled sweet potato (about 3 pounds)
4 cups water
1/4 cup lemon sections (about 1 large lemon)
1/4 cup packed dark brown sugar
3 tablespoons maple syrup
2 tablespoons butter or stick margarine
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
Dash of salt

INSTRUCTIONS:
Combine first 3 ingredients in a large saucepan; bring to boil. Cook 20 minutes or until tender, stirring occasionally. Remove sweet potatoes from pan with a slotted spoon, reserving cooking liquid. Bring cooking liquid to a boil; cook until reduced to 1/3 cup (about 12 minutes). Stir in sugar and remaining ingredients. Stir in sweet potatoes; cook 2 minutes or until thoroughly heated.

NUTRITIONAL INFO:
calories: 142 carbohydrates: 29.8 g cholesterol: 5 mg fat: 2.2 g sodium: 46 mg protein: 1.5 g calcium: 30 mg iron: 0.7 mg fiber: 2.7 g

YIELD:
12 servings (serving size: 1/2 cup)

[avariell]

that sounds so good.. now I don't know which sweet potato dish to make for dinner :rolleyes: I suppose it is better to have too many choices rather than not enough. I think I might use some of my winter squash in place of the sweet potato since I have so many. Thanks for posting the recipes so quickly!

[Terrytx]

Pony, thanks for bringing up that recipe. I had forgotten about it. I would like to try it.

[pinky]

Just wanted to add my raves for this soup! Thank you so much valchemist for posting it- i made it tonight with just a salad and it was everything you described- sweet, smoky, a little spicy- perfect. i kept the honey in, used homemade veggie stock and added a little more chipotle..YUM. and so easy too! i cant wait to have the leftovers tomorrow for lunch (and dinner, since i made a whole pot and its just for me)

[pinky]

edited to add that somehow my reply was posted twice...:( sorry!

[HDgirl]

I made this the other day and loved it. I used two baked sweet potatoes that had not been eaten from the day before and started the soup simmering one (which I left cubed). I mashed the two I had and also added some leftover chicken. It was really great.

[Jeanygirl]

Okay, I have to throw in my dissent! I normally love sweet potatoes and all the other ingredients, but I found this soup to be indescribably yucky. I couldn't even force myself through the 1 cup serving I dished up... I think my problem was the cloying sweetness. I was expecting some, but not that much (and I didn't even add all the honey!)

Anyway, I won't let this get me down about sweet potatoes, but I probably will stay away from soups for a while :)

[HDgirl]

Originally posted by Jeanygirl
I think my problem was the cloying sweetness. I was expecting some, but not that much (and I didn't even add all the honey!)

I had remembered everyone's comments on the honey and since two of the three sweet pots I used had been baked I figured I needed to ease up on the honey. I had used maybe a tablespoon. I forgot to mention that. I probably wouldn't have liked it as much if it was too sweet.

[Schmee]

I made this recently too. I really enjoyed it but I should have left out a bit of the honey and put in more chipotle. I just used one whole and did not bother to measure it out.
FH even liked it and he does not usually like Sweet Potatoes. Maybe I will have to thaw the rest of it today for lunch!:D

[TLee4]

Just to give a differing experience of chipoltes (or personal tastes!)...I also used one chipolte and it was TOO HOT for me. I tried to give some to my mom but she couldn't even eat it. I did eat it and loved the soup, but it was hot.

Also, it wasn't too sweet to me. But then I'm a sweetie... :D

Terri

[Terrytx]

I made the Sweet Potato and Smoked Chile Soup for lunches and I agree with everyone else-This is delicious :D I did reduce the honey to 1/4 cup.

[gertdog]

Another giant thumbs up for this recipe! We had it last night. It was easy to put together and the flavor and texture were just divine.

I used vegetable broth, fat-free half and half, and 1/4 cup of honey. I threw one whole chipotle and about a teaspoon of adobo sauce into the pot at the beginning of the simmering time. I forgot Val's tip about seeding the chipotle and she's right- I had a few noticeable seeds in the finished soup.

This is one that I will make again, and again, and again...

[dlaboriel]

I made the soup just as written by Val and we loved it. Didn't change a thing. This is a keeper for me. Thanks, Val. Guess I'll start paying more attention to those flight magazines from now on.




____________________________________________

Happiness comes through doors you didn't know you left open.

[valchemist]

glad you guys liked it. and glad there is at least someone out there who used all of the honey and still liked it. I know my tastebuds are sugar whacked, but it is nice to know I am not alone. ;)

[lorilei]

I must add that this really IS a great base recipe... and deserves recognition.

I am making this soup for the THIRD time tomorrow. Admittedly, I'm one of the low/no honey people... and I add black beans to my version of this soup (yes, yes, I always must meddle with good things). But I do think it's a winner... and am glad it was posted.

I never knew flight magazines had anything worth reading :)

[LaurenP]

Made the soup tonight, with beef broth. (picked it up by mistake, thought it was chicken broth) Also only used 1/4 c honey and only had two sweet potatoes on hand but they were pretty big. I did use the fat free 1/2 and 1/2. Dh and I both loved it. I did taste it before I put in the honey and cream and pepper and it was good even then. I could have left the honey out alltogether because the potatoes gave some sweetness, but I do love my sugar so I put in the honey and I think it gives the soup a finish, kind of tempers the onion and garlic and mellows as well as sweetens. One pepper, seedless, was fine for me, DH would have liked more.

[dlaboriel]

Came back to say I added some chopped left over ham to a bowl of the the soup and OMG, that was good and more filling. You know sweet potatoes and ham have always been a good combination and it sure works in this soup;)

[valchemist]

great idea to add the ham. I bet the ham really complements the smoky sweet taste of the soup.

[greysangel]

I made this last night and it was awesome!!!! I was another 1/4 cup honey person :D

Thanks Val!!!

[bobmark226]

Amid all of JeAnne's Turkey Day hosannas and hallelujahs in the holiday thread (I know where I'm eating next year! :) ), I noticed:

Honey Chipotle Sweet Potato Soup - Val - Many times repeated. I love this soup.

...and that was all the cue I needed for today's very early lunch.

Very, very good, I used evaporated skim milk for the cream or half and half and it worked just fine, making a really thick, creamy soup. However..and this is personal taste...halfway through a portion I found the honey too sweet and cloying, so I wound up stirring in some additional adobo sauce from the chiles to offset it. Next time out, agreeing with several who suggested it above (wish I'd read the whole thread), I'll probably cut the honey to a quarter cup too.

I had this with a smoked turkey-balsamic red onion quesadilla and it made for a really terrific lunch.

Thanks Val, and JeAnne, too, for calling one I'd missed to my attention.

Bob

[valchemist]

yes, you are right that it is very sweet. I still liked it, but if I ever recommend this recipe to anyone, I will be sure to tell them to cut back on the honey. thanks for bringing this recipe back. I haven't made it in a while.