Ingredients for SWEET POTATO AND ANDOUILLE SOUP recipe
1 small onion, diced 3 stalks celery, finely sliced
3 tablespoons butter 2 1/2 cups peeled sweet potatoes, diced
2 quarts chicken broth Pinch of cinnamon
1/2 pound andouille sausage, casings removed and coarsely chopped
1/4 teaspoon cayenne or to taste Pinch of nutmeg
3 drops hot sauce or to taste 1/4 teaspoon white pepper or to taste
Salt to taste
Directions:
Melt butter and saute onion and celery until translucent and celery is tender. Add
potatoes and cover with chicken broth, then cook over medium heat for 15 minutes. Add
3 cups chicken broth and simmer until potatoes are tender.
In the meantime, saute 1/2 pound andouille sausage until it begins to brown. Remove
from heat. When sweet potatoes are tender, puree the mixture in batches in a food
processor. Return to pan, add the sauteed sausage and more broth or water if necessary
to make a velvety smooth consistency. Add cinnamon, nutmeg, cayenne, hot sauce, white
pepper and salt. Simmer over low heat for 20 minutes. Verify seasoning and serve piping
hot with chopped parsley. Serves 6.
