created by: Trish Magwood, James Beard cookbook ‘dish entertains’ award winner and party dish TV host
This soup is a perfect balance of sweet from the sweet potato, earthy from the almonds and heat from the smoky chipotle – good for you too! A great weekend lunch or light dinner with crusty bread and a simple salad or serve in little sake or espresso cups for a cocktail party.
servings 8-10 cups
4-5 large sweet potatoes (>3 lb, 1.3 g)
3 tbsp (45 mL) canola oil or butter
2 medium cooking onions, diced
1/2 cup (250 mL) white wine
1 chipotle pepper in adobo sauce, finely minced, adobo sauce reserved
6 tbsp (90 mL) ground almonds
6-8 cups (1.4-1.8 L) vegetable or chicken stock (or water)
¼ cup (60 mL) maple syrup (or honey) or to taste
Slivered almonds, roasted for garnish
Preheat oven to 375°F (190°C).Line baking sheet with foil. Place whole sweet potatoes on baking sheet. Bake until soft when pierced with a knife (over 1 hour). Let cool. Peel and discard skin and rough chop.
Heat oil or butter over medium heat in large heavy soup pot. Cook onions 7 minutes stirring often or until translucent.
Add white wine. When liquid has evaporated, add chipotle and cook 2-3 minutes.
Add ground almonds. Stir. Add sweet potatoes and stir. Add enough cold stock to cover.
Turn heat up to medium high. Once boiling, reduce, simmer covered for 15 minutes or until soft.
Remove from heat. Using a hand blender, puree soup until smooth. Stir in maple syrup to taste and season with salt and pepper. Garnish with roasted slivered almonds.