Tuesday, March 30, 2010

Sweet Potato and Andouille Soup

Creamy sweet potato and smoky andouille give this soup an unexpected sweet and savory flavor combination. This soup also gains a wonderful texture from the addition heavy cream.


3 tablespoon of butter
1 medium onion diced
3 stalk of celery diced
3 cups of sweet potatoes diced
4 cups of vegetable broth or water
1 1/2 andouille sausage diced
1 cup of diced sweet potato
1 tablespoon of lemon juice
1 teaspoon cinnamon
¼ teaspoon cayenne pepper
1 teaspoon of nutmeg
¼ teaspoon white pepper
2 cups of heavy cream
Salt to taste

Melt butter over medium heat in a large sauté pan. Add onion and celery and fry for 3 minutes until soft stirring occasionally. Add 2 1/2 cups of the sweet potatoes to the onion mixture and cover. Cook over low heat for additional 5 minutes. Add the broth and simmer for 15 minutes until the potatoes are tender. Heat another large sauté pan over medium heat, add andouille sausage and cook for 3-4 minutes. Remove Andouille sausage from the pan. Pour off all but 2 tbsp of oil, add the remaining 1/2 cup of sweet potatoes and continue cooking for 3 minutes stirring occasionally to prevent burning and ensure even browning. Remove sweet potato mixture from the pan to a plate lined with paper towels. Remove soup from pan and place in a blender or food processor in batches. Blend until smooth, return to the pan add the lemon juice, cinnamon, cayenne, white pepper and heavy cream. Simmer over low heat for 20 minutes. Recheck the seasoning, ladle into bowls and garnish with the sausage and sweet potato mixture and serve.

1 comment:

  1. Be still my heart. This sounds heavenly. But two cups of heavy cream will likely put me into the grave for good. Wonder how fat free half & half would work?