Sweet Potato and Andouille Soup

22 Feb

Sweet, smooth, and spicy. Derek made the comment, in regards to this soup, that I pick recipes he would never have chosen, but end up being really tasty.  I certainly come up with some doozies from time to time (usually when we have unexpected company), like this weird chicken-sausage mozzarella casserole or a crockpot meatloaf that totally bombed, but I wholeheartedly agree with him on this one.  The sweet potatoes lend a natural sweetness while the cayenne and andouille provide a wonderfully salty heat.  Great, great flavor and very unique, but not foreign; rather comforting, actually.  But, boy do I need to invest in an immersion blender.  It would be so much easier and safer than transferring hot soup.

Ingredients

  • 3 tablespoons peanut oil
  • 1 1/4 pounds sweet potatoes
  • 1/2 pound bulk andouille sausage, crumbled, or pulsed in food processor if link 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

Preheat oven to 400 degrees F.

Coat the sweet potatoes with 1 tablespoon of the oil and place in a small baking dish. 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. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes. Reserve the sweet potato flesh until ready to use.

Heat a 1 gallon stockpot over medium-high heat and add the remaining 2 tablespoons of oil. Add the andouille to the pot and saute until most of the fat has rendered and the meat is well caramelized, stirring constantly, 5 to 6 minutes. Use a slotted spoon to remove the andouille and drain on a paper-lined plate. Set aside until ready to use. Add the onions and saute until softened, 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted sweet potatoes to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender or in batches in a bar blender until smooth. Return the soup to the pot, if necessary, and stir in the heavy cream. Season with the salt and if necessary more pepper. Garnish with the cooked andouille, chopped chives and serve.

Recipe from Emeril Lagasse

Photo by mylittlefoodspot

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