Arnaud's sweet potato and andouille soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Whole butter; divided |
| ¼ | pounds | Andouille sausage; medium dice |
| 1½ | pounds | Sweet potatoes; medium dice |
| ½ | pounds | Onions; medium dice |
| 1 | teaspoon | Dried whole thyme |
| 2 | ounces | Praline liqueur |
| 2 | ounces | Brown sugar |
| 3½ | pounds | Chicken stock |
| ⅛ | ounce | Salt |
| 3 | ounces | Cream |
Directions
1. Render Andouille sausage in 1 oz. butter.
2. Add onions, saute until translucent.
3. Add dried thyme and sweet potatoes, saute for 5 minutes.
4. Deglaze pan with praline liqueur.
5. Add chicken stock and brown sugar.
6. Bring to a boil, reduce heat and simmer for 45 minutes.
7. Puree in a blender, finishing with heavy cream, 1 oz. whole butter and salt. Serve hot.
Notes: Yield:6 servings (6 cups) Posted to recipelu-digest Volume 01 Number 179 by jecraig@... on Oct 29, 97