Chipotle Sweet Potato Soup with Bell Pepper/bacon Salsa

Submitted by Sgt. Pepper

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 6

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 2 small yellow onions, roughly chopped
• 2 tablespoons dark brown sugar
• salt & freshly ground black pepper
• 1 teaspoon pureed chipotle chile 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

directions

1. To make the salsa, cook the bacon in a large, heavy skillet over medium heat, turning once, until crisp, about 10 minutes.
2. Crumble the bacon and reserve.
3. Pour most of the bacon fat into a heat-proof container, leaving only enough to coat the pan lightly, and reserve.
4. 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.
5. Season to taste with the salt and pepper.
6. Add the reserved bacon and the lime juice.
7. Correct the seasonings, transfer to a small bowl, and set aside at room temperature.
8. To make the soup, return the reserved bacon fat to the same pan and place over medium heat.
9. 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.
10. Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three-fourths, approximately 6 minutes.
11. Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes.
12. Using a hand blender or food processor, puree the soup mixture.
13. Add the butter one piece at a time, blending again after each addition, to thicken the soup slightly.
14. Stir in the lime juice and correct the seasonings.
15. Immediately ladle into bowls, spoon a portion of the salsa onto each and serve.

Reviews

[Just Call Me Martha]

This is fabulous! We actually halved the recipe (for two of us). The flavour is absolutely wonderful. The soup would stand up well on its own. However, the salsa is to die for. The lime, the bacon, the red pepper .... very different flavours that are just amazing together!!! I will definitely make this over and over again. Can't wait to serve it to company as it's also very appealing to the eye. Thanks MEAN.

 

[CH-Chef]

I made a vegetarian version of this soup and the result was delicious. I omitted the bacon and replaced bacon grease with two tablespoons butter. I also omitted the butter at the end with no detriment to texture or taste. The red pepper/red onion/lime salsa compliments the soup perfectly and is a surprise to the taste buds. This is now my favorite fall soup!

 

[spatchcock]

Terrific soup. Loved the smoky aftertaste created by the chipotle. I used vegetarian bacon (I know, I know)--and it actually worked well. I wouldn't leave it out--it balances the chipotle flavor very well. Thanks for posting!

 

[Chef sweet swede]

I have become a big fan of recipes posted by Mean Chef! Have made many of your recipes in the past...all a success! This soup was packed full of flavor, had a pleasing texture, and was a huge hit at a family gathering. Thanks for another keeper!

 

[la333]

Super tasty soup! The flavors really balanced beautifully. The one thing I'll do differently next time is NOT use applewood smoked bacon. The flavor was too smoky strong and didn't meld with the other flavors so well. I'll use either regular bacon or leave it out. Thanks very much for the delicious recipe!