Categories: Soup

Ingredients

• 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
• 1 qt chicken broth
• 1/2 cup heavy cream
• 3/4 tsp salt
• 2 tbsp chopped fresh chives

Directions

1. eheat oven to 400.

2. Coat the sweet potatoes with 1 tbsp of the oil and place in a small baking dish. Place the dish in the oven and roast sweet potatoes 50 mins – 1 hr 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.

3. Heat a 1-gal stockpot over med-high heat and add the remaining 2 tbsp of oil. Add the andouille sausage and saute until most of the fat has rendered and the meat is well carmelized, stirring constantly, 5 – 6 mins. Use a slotted spoon to remove the andouille and drain on a paper-lined plate. Set aside until ready to use.

4. Add onions to pot; saute until softened, 3 – 4 mins. Add minced garlic and cook, stirring, 30 secs. Add cayenne pepper and chicken broth and bring to a boil; reduce heat to a simmer.

5. Add roasted sweet potatoes to the soup and stir to blend. Simmer 10 mins, then blend with an immersion blender or in batches in a blender until smooth. Return soup to pot, if necessary, and stir in heavy cream. Season with salt and, if necessary, more pepper.

6. Garnish with cooked andouille sausage and chopped chives; serve.

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