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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/4 c. peanut oil
2 lb. sweet potatoes
1 lb. bulk andouille sausage, crumbled
1 onion, julienned
2 cloves garlic, minced
1/2 tsp. cayenne pepper
6 c. chicken broth
3/4 c. whipping cream
1 tsp. salt
1/4 c. chopped fresh chives
Preheat oven to 400F.
Coat sweet potatoes with 2 tablespoon of the oil and place in a small baking dish.
Roast at 400F for 1 hour, or until the potatoes are fully cooked and fork tender.
Remove from oven and set aside to cool; remove and discard skins; set aside sweet potato flesh until ready to use.
Heat remaining 2 tablespoons oil in a large stockpot over medium heat.
Add andouille and sauté, stirring constantly, for 5 minutes, or until most of the fat has rendered and the meat is well caramelized.
Remove with a slotted spoon to a paper towel lined plate; drain off all but 1 tablespoon fat.
Add onions and garlic saute 3 to 4 minutes, or until softened.
Add cayenne pepper and chicken stock and bring to a boil, then reduce to a simmer.
Add sweet potatoes and stir to blend.
Simmer for 10 minutes, then blend with an immersion blender until smooth; stir in the heavy cream.
Season to taste with salt and pepper.
Garnish with cooked andouille and chopped chives. Serve.
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PORK - SWEET POTATO AND ANDOUILLE SOUP
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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/4 c. peanut oil
2 lb. sweet potatoes
1 lb. bulk andouille sausage, crumbled
1 onion, julienned
2 cloves garlic, minced
1/2 tsp. cayenne pepper
6 c. chicken broth
3/4 c. whipping cream
1 tsp. salt
1/4 c. chopped fresh chives
Preheat oven to 400F.
Coat sweet potatoes with 2 tablespoon of the oil and place in a small baking dish.
Roast at 400F for 1 hour, or until the potatoes are fully cooked and fork tender.
Remove from oven and set aside to cool; remove and discard skins; set aside sweet potato flesh until ready to use.
Heat remaining 2 tablespoons oil in a large stockpot over medium heat.
Add andouille and sauté, stirring constantly, for 5 minutes, or until most of the fat has rendered and the meat is well caramelized.
Remove with a slotted spoon to a paper towel lined plate; drain off all but 1 tablespoon fat.
Add onions and garlic saute 3 to 4 minutes, or until softened.
Add cayenne pepper and chicken stock and bring to a boil, then reduce to a simmer.
Add sweet potatoes and stir to blend.
Simmer for 10 minutes, then blend with an immersion blender until smooth; stir in the heavy cream.
Season to taste with salt and pepper.
Garnish with cooked andouille and chopped chives. Serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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