As written by Milo…
All my journeys to the US so far have been eventful, but my October 2011 to Hadley Massachusetts visit was the most memorable. It was October 2011 and well into Fall, but it felt late autumn. The foliage was stunningly vivid with hues of green to orange to deep maroon. It was during this time that many parts of North-Eastern America including Massachusetts experienced untimely and heavy snow fall. The leaves of most of the trees hadn’t yet withered away, as a result of this snow accumulated over the trees, which caused most of the trees to bow with many of their branches snapping. This caused unprecedented power outages. The area in which I lived was also hit by a resultant power outage (I was lucky to have the power restored within 24 hours, but far flung counties didn’t have power for several days).
With no power and no telephone lines working I was entirely dependent on my iPod to keep myself engaged. It might have been mid morning when all of a sudden I had Carol’s (my onsite Manager) friends come over to pick me up. They insisted I join them to Carol’s house. Without power where I lived I had no choice. I readily agreed. Apparently Carol’s area although affected by the snow had uninterrupted power.
It was very kind of Carol to invite friends affected by the untimely snow to her place. With lots of conversations and an American Football match we didn’t realise it was just about time for dinner. The motivation for this post was the soup, which Carol had prepared for all of us for dinnertime.
The soup had this perfect smoked chilly aroma. While it was frigid cold outdoors the soup kept us warm indoors. I couldn’t resist but ask for the recipe, which Carol gladly shared along with a can of Chipotle Peppers.
Once I returned back to India Varsha and I prepared it, as told by Carol with minor Indian customization. Here is one more addition to the menu of cookingwithmyspouse, courtesy Carol.
2 tbsp unsalted butter (We used 2 tsp butter),
1 medium onion roughly chopped,
2 garlic cloves (We used 5 cloves),
3 medium sweet potatoes peeled and quartered,
4 cups chicken stock,
1/2 cup honey (We omitted),
1/2 cup heavy cream,
2 tbsp pureed and canned chipotles,
Salt and freshly ground pepper
Crushed tortilla chips
In a large sauce pan over medium heat, melt the butter and sweat the onion and garlic for 5 minutes, or until translucent.
Raise the heat to high, add the sweet potatoes ans stock, and bring to a boil.
Lower the heat to medium and simmer for 30 minutes.
Remove from heat and add the honey, cream and chipotles.
Using an immersion blender (or regular blender), puree until smooth.
Strain through fine mesh strainer (optional).
Serve warm, sprinkling each serving with a handful of crushed tortilla chips.