SWEET POTATO SOUP WITH BLUE CORN TORTILLAS

Sweet Potato Soup with Blue Corn Tortillas image

Provided by Bobby Flay

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 19

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3 cups leftover mashed sweet potatoes
1 1/2 to 2 cups low-sodium chicken broth
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 cup creme fraiche
2 teaspoons chipotle in adobo puree
Salt and freshly ground black pepper
Fresh cilantro leaves, for garnish
Blue Corn tortilla chips, coarsely crushed, for garnish
4 tablespoons unsalted butter
1 cup whole milk
1/2 cup heavy cream
1 tablespoon chipotle chile puree
5 large sweet potatoes boiled until just cooked through and peeled
2 tablespoons pure maple syrup
2 tablespoons honey
1 teaspoon ground cinnamon
Salt and freshly ground black pepper

Steps:

Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.
Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.
Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.
While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.