I have been in a soup kind of mood lately, as you can tell with my back to back soup posts. Since I didn't have time to celebrate Mardi Gras last weekend, I decided to honor it this past weekend with this delicious Cajun Sweet Potato soup. It's creamy, sweet and has a nice kick of heat at the end with the hot sauce and sausage (in my case chorizo). Then for the side I made a Charred Cajun Bruschetta. Bon Appétit!
- 1 Lbs Andouille or Chorizo sausage
- 4 tablespoons butter
- 6 Tablespoons all-purpose flour
- 1 large onion; diced
- 1/2 red pepper; diced
- 4-5 ribs celery; diced
- 3 cloves of garlic; minced
- 1.5 quarts chicken stock
- 2 large sweet potatoes; diced
- 2 cups heavy cream
- 1/4 cup spinach; chopped
- 1/4 cup parsley; chopped
- 1/4 cup chives; chopped
- Hot Sauce; to taste
- Salt & Pepper; to taste
In a large stock pot, brown sausage links until cooked through. Remove, wrap in tin foil and reserve.
Add butter to the pot and melt, add flour in with butter and whisk to make a roux. Add in onions, celery, red pepper and garlic, saute until soft. Once vegetables are soft, add in warm stock and bring to a boil, then reduce to a simmer. Add in sweet potatoes, cover, and simmer for about 20 minutes or until sweet potatoes are tender.
Transfer to a blender and puree until smooth. Return soup to the stock pot and mix in cream, chives, parsley, spinach and hot sauce (to taste). Dice sausage links into large chunks and mix into the soup. season with salt and pepper (to taste) and serve warm.