Sweet Potato and Andouille Soup

Yeah! the temperature dropped

and it finally feels like Winter in

Georgia!!

( This was last week for all you locals)

The drop in temperature put me in

the mood to try out a new soup recipe.

I came across this one
Sweet Potato and Andouille Soup

by Emril on the Food Network.

I thought is sound very interesting and different.

Since it is my first time making this soup,

I did not make many changes.

You will noticed that I sliced my sausage instead of crumbling it.

I also added just a little nutmeg to the recipe.

Sweet Potato and Andouille Soup

3 tablespoons peanut oil

1 1/4 pounds sweet potatoes

1/2 pound bulk andouille sausage, crumbled,

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 stock

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.

Wow, this has a really good flavor!

It is a hardy soup with spicy chicken andouille sausage

swimming in a robust sweet potato base.

(Description is from those who tried the soup).