Chipotle Sweet Potato Soup With Bell Pepper Bacon Salsa

Ingredients

• Bacon
• Red Onion
• Red Bell Pepper
• Salt & Freshly Ground Black Pepper
• Lime, Juice Of
• Garlic
• Fresh Ginger
• White Onions
• Dark Brown Sugar
• Chipotle Chile In Adobo
• Dry White Wine
• Sweet Potatoes
• Chicken Stock
• Butter

Instructions

1. To make the salsa, cook the bacon in a large, heavy skillet over medium heat, turning once, until crisp, about 10 minutes
2. Crumble the bacon and reserve
3. Pour most of the bacon fat into a heat-proof container, leaving only enough to coat the pan lightly, and reserve
4. Add the onion and red pepper to the pan in which the bacon coked in and saut over medium heat, stirring, until brown, about 6 minutes
5. Season to taste with the salt and pepper
6. Add the reserved bacon and the lime juice
7. Correct the seasonings, transfer to a small bowl, and set aside at room temperature
8. To make the soup, return the reserved bacon fat to the same pan and place over medium heat
9. Add the garlic, ginger, onions, and brown sugar, season with the salt and pepper to taste, and saut, stirring, until the vegetables are brown, about 6 minutes
10. Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three-fourths, approximately 6 minutes
11. Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes
12. Using a hand blender or food processor, puree the soup mixture
13. Add the butter one piece at a time, blending again after each addition, to thicken the soup slightly
14. Stir in the lime juice and correct the seasonings
15. Immediately ladle into bowls, spoon a portion of the salsa onto each and serve