Again, thanks to Elisabeth for making this soup the other night. She was kind enough to share the recipe with me and now I’m sharing it with you.
Here’s what you’ll need:
3 tbsp peanut oil
1 1/4 lbs sweet potatoes
1/2 lb bulk andouille sausage, crumbled
1 cup julienned onions
1 1/2 tsp minced garlic
1/4 tsp cayenne pepper (or less depending on your taste)
1 qt chicken broth
1/2 cup heavy cream
3/4 tsp salt
2 tbsp chopped fresh chives
preheat oven to 400 degrees
coat the sweet potatoes with 1 tbsp of the oil and place in a small baking dish. Roast the potatoes for 50 minute to an hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove the skins. Reserve the skins until ready to use.
Heat a 1 gallon stockpot over medium high heat and add the remaining two tbsp of oil. Add the sausage to the pot and saute until most of the fat as rendered and meat is well caramelized, stirring constantly for 5-6 minutes, Use a slotted spoon to remove the sausage and drain on a paper lined plate. Set aside until ready to use. Add the onions and saute until softened, 3-4 minutes. Add the garlic and cook, stirring for about 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 either an immersion blender or in a regular good old bar blender until smooth. Return the soup to the pot and stir in heavy cream. Season with salt.
Garnish with cooked andouille, the chopped chives.
(Recipe courtesy of Emeril.)