Chipotle and Sweet Potato Soup
with Honey-Chipotle Pecans
Prep Time: 15 minutes
Cook Time: 15 minutes

2 1/2 TBSP butter
2 TBSP all-purpose flour
2 celery stalks, diced
1 medium white onion, diced
1 carrot peeled and diced
4 tsp of minced garlic
4 cups of chicken or vegetable stock
2 TBSP brown sugar
4 cups cooked sweet potatoes
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
Salt and Pepper to taste
2-3 Chipotle peppers with adobo sauce
1 cup heavy cream
Sour cream
Honey-chipotle pecans(recipe to follow)

In a heavy saucepan over medium heat, saute celery, onion and carrot in 1/2 TBSP of melted butter until soft. About 10 minutes. Add minced garlic and cook for another minute. Set aside.

In same pan over medium heat, melt remaining 2 TBSP of butter, add flour stirring until well combined and roux has a nice caramel color. Add broth and brown sugar, bring to a boil, then lower heat to a simmer.

Stir in sweet potatoes, spices, vegetables and chipotle peppers. Return to simmer for another 5 minutes.

In a blender, puree soup in small batches and return to sauce pan. Add heavy cream and reheat soup, seasoning with salt and pepper to taste. Serve topped with a dollop of sour cream and honey-chipotle pecans. Wine Pairings: Chardonnay, Riesling or Gewurztraminer.

Honey-chipotle pecans

1 TBSP honey
1 TBSP butter
1 cup chopped pecans
1/2 tsp cinnamon
1/4 chipotle seasoning
1/4 tsp salt

In a skillet warm honey and butter until melted over low heat. Add pecans and stir to coat evenly. Add spices to skillet and continue to stir to coat evenly. Cook pecans for about 10 minutes. Let cool 1 minute before adding to soup