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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Sweet Potato and Andouille Bisque Recipe Recipe

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This recipe for Sweet Potato and Andouille Bisque Recipe is from Bless Your Heart, 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:  
3 medium sweet potatoes, peeled and diced
1/4 cup extra virgin olive oil, divided
1/2 pound andouille sausage, casing removed and pulsed in food processor
1 cup chopped onions
2 garlic cloves, minced
1/2 teaspoon ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1 quart chicken stock or broth
1/4 cup heavy cream
Salt and black pepper
Directions:
Directions:
Preheat oven to 450 degrees F.

Place potatoes in a large bowl. Toss with 2 tablespoons oil and season with salt and pepper. Transfer potatoes to a large, rimmed baking sheet and roast until fork-tender, 25-35 minutes; set aside.

In a large saucepan over medium-high heat, heat remaining 2 tablespoons oil. Add andouille and cook, stirring frequently, until the fat is rendered and the sausage is browned. Using a slotted spoon, transfer to a paper towel-lined plate.

Add onions to pan cook until tender, scraping the bottom of the pan to remove any brown bits.

Add garlic, ginger, allspice and cayenne pepper; cook 2 minutes more.

Stir in chicken stock or broth and roasted sweet potatoes. Bring to a boil then reduce heat to a simmer. Cover and cook for 20 minutes. Remove soup from heat.

Puree soup until smooth using an immersion or regular blender.

Return soup to desired temperature and stir in heavy cream.

Season to taste with salt and pepper.
Number Of Servings:
Number Of Servings:
6

 

 

 

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