Chipotle & Sweet Potato Soup with Sour Cream & Cilantro

Serve with St. Supéry Oak Free Chardonnay

The crisp, clean, fruit forward flavor profile of the St. Supéry Chardonnay acts as the perfect foil for this slightly sweet and smoky soup. Add some crisp bacon crumbles to the garnish to add another dimension.

1 large white onion – peeled and sliced into 1/4" rounds
2 tablespoons canola oil
2 pounds sweet potatoes – peeled, cut in half lengthways, and sliced into 1/4” rounds
1/2 cup St. Supéry Oak Free Chardonnay
1 tablespoon Chipotle peppers – finely chopped (canned Chipotle peppers in Adobo sauce can be found in the Mexican food section at most grocery stores)
6 cups chicken or vegetable stock (substitute low sodium canned broth if you like)
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1 tablespoon fresh lime juice
Kosher salt
¼  cup sour cream
2 tablespoons cilantro – finely chopped

In a large saucepan, heat the oil over medium heat and add the onion.  Cook for about 5 minutes, stirring often.  Add the sweet potatoes, wine, Chipotles and stock.  Simmer over low heat for 45 minutes.  Stir in the ginger, cumin and lime juice.  Taste the soup and season with salt to taste. Add more lime juice if needed. (The idea is to balance the slightly sweet and smoky flavors with the acidity of the lime.) 

Ladle into warm bowls and garnish with cilantro and a dollop of sour cream.

Serves 4 - 6