| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Niger |
Toohot07 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Yams or sweet potatoes; peeled, and |
|
|
; cut into 1" pieces |
| 1 |
|
Yellow onion; peeled, quartered |
| 1/2 |
bn |
Fresh thyme; chopped |
| 1/4 |
bn |
Fresh sage; chopped |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Coarse salt |
| 4 |
c |
Chicken stock; to 5 cups |
| 4 |
|
Dried chipotle chiles; stemmed and seeded |
|
|
Juice of 2 limes |
| 1 |
tb |
Brown sugar |
| 1 |
pn |
Nutmeg |
|
|
Cracked black pepper; to taste |
| 1/2 |
c |
Cream |
|
|
=== GARNISH === |
| 1 |
bn |
Green onions; sliced thin |
|
|
Crema; see * Note |
|
|
=== SWEET POTATO CHIPS === |
| 12 |
|
Sweet potatoes |
| 1 |
pt |
Peanut oil |
|
|
Salt; to taste |
INSTRUCTIONS
* Note: See the "Crema" recipe which is included in this collection.
Make the sweet potato chips: Peel sweet potatoes. Using a mandoline or food
processor fitted with the 2 millimeter slicing blade, cut into 1/16-inch
slices, lengthwise. Heat oil in a large stock pot or saucepan to deep-fry
temperature (350 degrees). Fry sweet potatoes, a handful at a time, until
pale golden and crisp. Remove with a slotted spoon, drain on paper towels,
and sprinkle with salt. Reserve a day or two in plastic bags.
Preheat an oven to 425 degrees. Mix sweet potatoes, onions, thyme and sage
in large bowl. Drizzle with olive oil and salt, and toss to coat. Spoon
mixture onto a baking sheet, spreading vegetables out in a single layer.
Place baking sheet in oven and roast until vegetables are caramelized,
stirring occasionally, about
25 minutes. Remove vegetables from oven and process in a blender
until pureed. Slowly add chicken broth and process until smooth. Pour soup
into a large saucepan and add chiles, lime juice, sugar, nutmeg and pepper.
Bring soup to a boil, reduce to a simmer and cook for 15 minutes. Remove
and discard the whole chipotle chiles, stir in cream and adjust seasonings.
Ladle into soup bowls and garnish with green onion, Crema, and fried sweet
potato chips. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6311 broadcast 12-02 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-07-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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