October 22, 2016

Sweet Potato and Andouille Soup

This is a wonderfully spicy soup. Perfect for a Fall day.

Sweet Potato and Andouille Soup


Note: since this soup is a bit spicy, if you would like to take some of the heat out of it you can reduce the amount of cayenne pepper or omit it all together. 

INGREDIENTS:
  • 3 tablespoons peanut oil (I used Extra Virgin Olive Oil)
  • 1 1/4 pounds Sweet Potatoes
  • 1/2 pound andouille sausage crumbled or pulsed in a food processor (if you have sausage that's in a casing you can cut the casing off and crumble the sausage)
  • 1 cup julienned onions
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1 quart chicken broth
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt
  • 2 tablespoons chopped fresh chives

DIRECTIONS:
  1. Coat the sweet potatoes in 1 Tablespoon of the peanut oil and place in a baking dish. 
  2. Place the baking dish in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender in a 400 degree oven. You can also cook them in the microwave if you are pressed for time.
  3. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes. 
  4. Reserve the sweet potato flesh until ready to use. 
  5. Heat a 1 gallon stockpot over medium-high heat and add the remaining 2 tablespoons of oil. 
  6. Add the andouille sausage to the pot and saute until the sausage is cooked and well caramelized. Stirring constantly 5-6 minutes. Set aside until ready to use.
  7.  Add the onions and saute until softened, 3 to 4 minutes. 
  8. Add the minced garlic to the pot and cook, stirring for 30 seconds. 
  9. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer. 
  10. Add the roasted sweet potatoes to the soup and stir to blend. Simmer for 10 minutes, then blend in an immersion blender or in batches in a bar blender until smooth. 
  11. Return the soup to the pot and stir in the heavy cream. 
  12. Season with salt.
  13. Garnish with the cooked andouille, chopped chives and serve. 

Recipe courtesy of Emeril Lagasse, 2006