Arnaud's sweet potato and andouille soup

Yield: 1 Servings

Measure 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

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

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