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