DEAR SOS: While staying at the Wuksachi Lodge in Sequoia National Park I enjoyed the sweet potato and chile soup. I would love to have the recipe for this rich, spicy and satisfying soup.
DEAR HILARY: Chef Dan Gilmore happily sent us the recipe from the lodge. He's got a good gig, cooking hearty soup in the company of Their Majesties, the Sequoias.
Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: firstname.lastname@example.org. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.
Sweet Potato Chile Soup
Active Work Time: 35 minutes * Total Preparation Time: 1 hour * Vegetarian
3 poblano chiles
2 tablespoons unsalted butter
1 large onion, coarsely chopped
1 tablespoon minced garlic
3 sweet potatoes, peeled and quartered (about 3 pounds)
6 cups vegetable or chicken stock
2 teaspoons minced canned chipotle chile en adobo
1/2 cup honey
1/2 cup whipping cream
Cilantro leaves, for garnish
Roast the poblano chiles over a gas flame using tongs, turning to blacken all sides, about 10 minutes. Or, place the chiles beneath the broiler. Set the chiles in a glass bowl and cover them with plastic wrap to steam, about 10 minutes. Discard the skin, stems and seeds and set the chiles aside.
Melt the butter in a large, heavy soup pot over medium heat. Cook the onion and garlic until they are soft, 6 to 8 minutes. Add the sweet potatoes, stock, chipotle chile and poblano chiles and cook at a simmer until the sweet potatoes are tender and the chiles are soft, about 30 to 35 minutes.
Remove the soup from the heat. Puree it with the honey and cream, in batches if necessary, until smooth. Season with salt and pepper to taste. Garnish the soup with cilantro leaves before serving.
8 to 10 servings. Each of 10 servings: 208 calories; 505 mg sodium; 14 mg cholesterol; 6 grams fat; 3 grams saturated fat; 36 grams carbohydrates; 5 grams protein; 3.02 grams fiber.