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Arnaud's Sweet Potato And Andouille Soup
Ingredients
- 2 ounce Whole butter, divided
- 1/4 lb Andouille sausage, medium dice
- 1 1/2 lb Sweet potatoes, medium dice
- 1/2 lb Onions, medium dice
- 1 tsp Dry whole thyme
- 2 ounce Praline liqueur
- 2 ounce Brown sugar
- 3 1/2 lb Chicken stock
- 1/8 ounce Salt
- 3 ounce Cream
Directions
- 1. Render Andouille sausage in 1 ounce. butter.
- 2. Add in onions, saute/fry till translucent/soft.
- 3. Add in dry thyme and sweet potatoes, saute/fry for 5 min.
- 4. Deglaze pan with praline liqueur.
- 5. Add in chicken stock and brown sugar.
- 6. Bring to a boil, reduce heat and simmer for 45 min.
- 7. Puree in a blender, finishing with heavy cream, 1 ounce. whole butter and salt. Serve warm.
- Notes:
- Yield:6 servings (6 c.)
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