Sweet Potato, Fourme d’Ambert and Chipotle Chilli Soup

Name: Sweet Potato, Fourme d’Ambert and Chipotle Chilli Soup
Yield: Serves 4
Ingredients: 25 g (1 oz) unsalted butter; 1 onion, chopped; 2 chipotle chillies; 450 g (1 lb) sweet potatoes, peeled and chopped; 2 sage leaves, chopped; 1 celery stick, chopped; 1 carrot, chopped; 75 g (3 oz) Fourme d’Ambert cheese (or other mild blue cheese); Freshly grated nutmeg; 1 litre (1¾ pints) well-flavoured chicken stock; 200 g (7 oz) potatoes, peeled and chopped; Salt and freshly ground black pepper; 2 tablespoons chopped coriander; 100 ml (3½ fl oz) double cream; 75 g (3 oz) Fourme d’Ambert cheese (or other mild blue cheese); Salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This lovely soup showcases this delicate vegetable at its best, with a combination of sweet, spicy and savoury flavours.

Ingredients

2 chipotle chillies
25 g (1 oz) unsalted butter

Starter
Gluten-free
Spicy
Soup

Method

Cut the chillies in half lengthways and shake out the seeds. Place the chillies in a bowl, cover with boiling water and leave to soak for 30 minutes, then drain and chop. Heat the butter in a pan, add the onion, carrot, celery and sage and cook over a low heat for 4-5 minutes, until softened. Add the sweet potatoes, potatoes and chillies, cover and sweat for 5 minutes. Pour in the chicken stock