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Chipotle Sweet Potato Soup with Crème Fraiche

Christina Austin, Buffy & George blog
A spicy chipotle chili sweet potato soup with creme fraiche, garnished with crisp prosciutto
Print Recipe
Servings 4

Ingredients
  

  • 4 medium sweet potatoes peeled and roughly chopped
  • 2 tbsp olive oil
  • 1 medium or large onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 1 or a half chipotle chile in adobo sauce, chopped
  • 1/2 tsp salt
  • pinch of pepper
  • 4 cups low sodium chicken broth
  • 1/2 cup creme fraiche or sour cream plus more for garnish
  • 4 slices of prosciutto

Instructions
 

  • Chop the onions and garlic and begin heating oil over a medium heat in a large heavy bottom pot.
  • Start frying the onions and then add the garlic after a minute or two.
  • Meanwhile, peel the sweet potatoes and very roughly chop. When the onions and garlic begin to get a bit of colour on them add the sweet potatoes, salt, pepper and chicken broth.
  • Cover and let simmer for 20 minutes or until the sweet potatoes are very soft.
  • Remove from heat while you puree with a hand-held stick blender or use a regular blender. If using a regular blender, puree in batches and make sure you remove the centre portion of the lid and cover with a tea towel, otherwise you will be scalded with the soup as it explodes all over your kitchen.
  • As the soup simmers (before blending), place the prosciutto on a cookie sheet covered in parchment paper and bake at 400 degrees F for 10-12 minutes, turning once halfway through. When the prosciutto is crisp, remove from oven and set aside to cool.
  • After pureeing the soup, add the 1/2 cup of creme fraiche and return to a gentle heat. Stir to fully incorporate the creme fraiche.
  • Crumble the prosciutto and set it aside until you are ready to serve.
  • Ladle the soup into a bowl and top with a dollop of creme fraiche and some of the crumbled prosciutto.