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This is an easy, fast, delicious soup, and a good way to get all those vitamins from sweet potatoes that doesn't involve a marshmallow topping. Don't get me wrong, I'm all for marshmallows, but sometimes it's nice to have a savory dish featuring sweet potatoes too. (Don't worry, next week I'll be showing you a sweet potato POUND CAKE. It's all about balance, people!)
I love the combination of flavors and textures in this soup - the smoked sausage, the bite from cayenne, the smooth sweet potatoes - go ahead and buy extra as you're planning your Thanksgiving menu, then you can make this soup! (And the cake next week!)
Start by peeling and roughly chopping the sweet potatoes - I usually use 3 large ones to get to the 4 1/2 cups required.
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Put the potatoes in a large saucepan and cover with water. Cover, then bring to a boil and simmer for 10 minutes or so until very tender. While the potatoes are cooking, chop the sausage, then saute it in a Dutch oven or other large pot
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for about 2-3 minutes, then add the onion.
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Cook and stir for several minutes til the onions soften, then coat the sausage and onions with the flour.
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Cook and stir until the flour is blended in, then gradually add the chicken broth.
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Bring this to a light rolling boil as you stir, then add salt and pepper, and the cayenne.
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(This recipe originally called for 1 tsp. of cayenne. Whoa, Nelly! That is TOO spicy! I find even 1/2 tsp. quite hot, so adjust the seasonings to your family's taste.)
Now drain the potatoes, and mash.
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Add the potatoes to the soup pot,
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and stir well to ensure a smooth soup - break up any big "globs" of mashed sweet potato.
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This soup will warm you up on a chilly day! Enjoy with a tall glass of milk to help tame the bite.
Get more recipes at Cooking Thursday, Foodie Friday, Food on Fridays and Friday Food, Food on Fridays - Soup, Ingredient Spotlight.
Spicy Sweet Potato and Sausage Soup
4 1/2 cups peeled, chopped sweet potato (about 3 large)
12 oz. smoked sausage or polska keilbasa, sliced or diced
1/3 cup chopped onion
3 Tbsp. flour
4 1/2 cups chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. cayenne pepper
Place potatoes in a saucepan and cover with water. Cover, and bring to a boil over medium high heat. Reduce heat and simmer for 10 minutes or until very tender. Drain and mash.
In a Dutch oven, saute sausage for 2 minutes. Add onion and cook until onion is soft and sausage is lightly browned. Add flour and stir until meat and onions are coated. Gradually add chicken broth and bring to a light rolling boil, stirring often.
Add the salt, pepper and cayenne; add the sweet potatoes and stir well to incorporate. Serves 4-5.
This sounds like a lovely warming soup - and I'm looking forward to the pound cake recipe using sweet potatoes!
ReplyDeleteI guess if you add sausage - I won't miss the marshmallows too much! :)That touch of cayenne sounds wonderful!
ReplyDeleteSounds fantastic!! I love this idea--thanks for linking to Food on Fridays and giving me something warm and nourishing to look forward to!
ReplyDeletelove this one too. Great links thanks Sara!
ReplyDelete