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