Sweet Potato Soup With Blue Corn Tortillas Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
733
FAT
118%
CHOL
46%
SOD
22%

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Ingredients for 4 servings

1 1/2 to 2 cups low-sodium chicken broth

1 teaspoon ground cinnamon

1 tablespoon chipotle chile puree

Fresh cilantro leaves, for garnish

1/2 teaspoon allspice

Blue Corn tortilla chips, coarsely crushed, for garnish

2 teaspoons chipotle in adobo puree

Salt and freshly ground black pepper

2 tablespoons pure maple syrup

1/2 cup creme fraiche

1/2 cup heavy cream

1/2 teaspoon freshly grated nutmeg

1 cup whole milk

2 tablespoons honey

4 tablespoons unsalted butter

1/2 teaspoon ground ginger

5 large sweet potatoes boiled until just cooked through and peeled

3 cups leftover mashed sweet potatoes

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