Sweet Potato & Andouille Soup

spicy sweet potato and sausage soup
Christopher has encouraged me to start keeping track of my recipes so here’s a stab at it. I figured it would be a good place to log them online & get feedback if you try them. He suggested it because often times I can’t repeat a dish that he loved & requests again. Poor thing! Tonight I made Sweet Potato & Andouille soup. My mother makes a soup with similar flavors whenever she entertains around the holidays. It’s always a crowd pleaser. I remember she would let my sisters and I sample it in small ramekins. However, by the time we had asked for a 2nd or 3rd “sample” we might as well have had an entire bowl. She adds crawfish along with the Andouille sausage.

Crawfish is something that unfortunately we can’t access so easy up here in North Carolina. Luckily it’s just about the only downfall of living in such a great state. You can use any potato you like but the sweet potatoes really give it a nice rich deep flavor. Did you know that North Carolina produces about 40% of the nations sweet potatoes? Lucky for us! Sweet potatoes are such an inexpensive, versatile and healthy delight. You can bake or cook with them, go sweet, savory, or in this case, spicy. This is a great one dish meal, will freeze nicely and couldn’t be easier to make. Don’t skimp on the fresh parsley. Enjoy!-Addie
parsley

Sweet Potato & Andouille Sausage Soup

Serves about 6

Ingredients:

1 tablespoon bacon fat or butter

½ chopped onion

4 cloves minced garlic

1 lb or 4 links best quality cooked Andouille sausage cut into pieces

4 sweet potatoes cooked & pureed with peeling on

1 qt chicken or vegetable stock

1 cup full fat yogurt (Greek works best)

Splash white wine (optional)

2 cups corn

1 Bay leaf

1 bunch Parsley loosely chopped saving some garnish

2 pinches red pepper flakes

2 teaspoons paprika

2 teaspoons black pepper

1 teaspoon salt

Cayenne and Tabasco sauce (I used 2 teaspoons cayenne & quite bit Tabasco but use according to how spicy you like it)

Method:

  1. Heat bacon fat or butter in large soup pot on medium high heat
  2. Add onion & garlic & cook until fragrant & soft, about 10 minutes
  3. Add sausage, stir & let heat for a few minutes to allow the sausage to firm up but not over cook on the edges
  4. Stir in pureed sweet potatoes, chicken broth, yogurt & wine
  5. Fold in corn, parsley, bay leaf, salt, Tabasco & different peppers.
  6. Let sit on medium low heat for about 15 minutes, then taste & adjust seasoning.
  7. Garnish with fresh parsley & enjoy!

Carly wants parsley

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