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Sweet Potato and Sausage Soup Recipe

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This recipe for Sweet Potato and Sausage Soup is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 to 3 lbs sweet potatoes, baked & peeled
1 lb sweet Italian sausage (casing removed)
2 garlic cloves, peeled and chopped
1 large onion, peeled and chopped
1 celery rib, chopped
6 cups chicken stock
grated rind of a lemon
salt and freshly ground black pepper
1 cup cream
dash of cayenne pepper, worcestershire sauce and chives
Directions:
Directions:
Bake sweet potatoes 400º oven for about an hour or until soft. (I put on foil as they have a tendency to drip all over the oven)
Heat a large stock pot and crumble the sausage meat. When the meat is cooked, removed with a slotted spoon. Add the onion, garlic and the celery and cook in the sausage fat until tender.

Pour out any remaining fat, then add the potatoes, stock and a bit of the lemon rind. Bring to a boil, then reduce the heat and simmer for 15 to 20 min.

Strain the soup and reserve the liquid. Puree the potatoes with some of the liquid in batches. Return the puree to a clean pot. Add remaining liquid, lemon rind and seasonings as desired. Return the meat to the pot and stir in the cream. Garnish with chopped parsley.
Personal Notes:
Personal Notes:
Can be frozen before adding the cream

 

 

 

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