Sweet Potato and Andouille Soup
Down in Louisiana (and in the South, really) we love our pork products. So when my boss brought me some fresh andouille sausage and I picked up some Louisiana sweet potatoes from Hollygrove Market, I knew I had to make Sweet Potato and Andouille Soup.
The smokiness of the andouille pairs very nicely with the sweetness of the sweet potatoes. Add quite a bit of hot sauce and you’ve got yourself a great soup.
Ingredients:
- 3 sweet potatoes
- 1/4 pound andouille sausage (plus more for garnish)
- 2 sticks of unsalted butter
- 3 TBSP sweet potato-habañero hot sauce (or your favorite hot sauce)
- 1 cup flour
- 1 red bell pepper, finely diced
- 1 white onion, finely diced
- 4 celery stalks, finely diced
- 1 pint heavy cream
- 6 cups scalded 2% milk
- Salt and pepper to taste
- Pepitas (toasted pumpkin seeds), for garnish
Directions:
- Preheat oven to 375F.
- Boil sweet potatoes 10-15 minutes.
- While potatoes are boiling, pulse andouille in food processor to a nice crumble.
- Transfer sweet potatoes to oven and place directly on rack. Roast for an additional 10-15 minutes, let cool then peel and puree in food processor.
- In a large stock pot, saute celery, red bell pepper and onion in butter until vegetables are tender.
- Add flour and heat for 2 to 3 minutes, but do not brown.
- Add pureed sweet potatoes, hot sauce and diced andouille (saving some for garnish). Stir to mix.
- Add heavy cream, stirring to incorporate.
- Gradually add scalded milk, stirring constantly to desired richness.
- Season with salt and pepper, to taste.
- Ladle soup into bowls and garnish with cracked black pepper, crumbled andouille and pepitas.
Impress your holiday guests with this recipe for Sweet Potato and Andouille Soup.
Sweet Potato and Andouille Soup takes about 45 minutes from start to finish if your scald your milk in advance. I was skeptical that using scalded milk would improve the soup, but I have to say it does so skip that part at your own risk.
For the sweet potato-habañero hot sauce, I used the variety from Butcher here in New Orleans. It’s hands down one of my favorite hot sauces out there. You can by some here.
Po' Boy Livin' Rich 
Jueseppi B.
November 26, 2012 at 12:13 pm
Reblogged this on The ObamaCrat.Com™ and commented:
Anything with sweet potatoes AND Andouille sausage, is my favorite. Thank you Mr. Castle for this recipe. I hope your Thanksgiving was enjoyable.
urbannight
November 26, 2012 at 2:19 pm
I looks wonderful and I’m so pleased to see no additional sweet stuff in it. After spending my long weekend around sweet potatoe dishes I can’t and wouldn’t want to eat, it is nice to see a savory dish like this. I’ve always failed to understand why one adds brown sugar and marshmallow fluff to a naturally sweet veggie and then tops it off with marshmallows. I would love this as a soup course before a turkey dinner instead of a dessert masquarading as a side dish.
poboylivinrich
November 26, 2012 at 5:22 pm
Haha…yes, sweet potatoes often get a bad rap come this time of year thanks to things like brown sugar and marshmallows. At least we know they’re versatile.
putneyfarm
November 26, 2012 at 5:20 pm
Nice recipe…love sweet potatoes, but bever thought of soup..
offshore corporations
November 27, 2012 at 7:47 am
The sweet potato and the andouille sausage married in the same recipe for a soup – I wish I had thought of this combo. Creamy, a bit of spice with the roasted taste of the potatoes create a perfect flavor in every spoonful. Getting the sausage down to a crumbled state is the key – since andouille has a flavor all of its own, don’t worry about using a slotted spoon and setting aside – the juices left in the pot do the job of keeping that rendered juice in the soup. Make this as directed – its perfect! My wife who does not eat sweet potatoes was “all in” on this one! Quick tip: Add a toasted, crusted bread or simple crostini for dunking!
richardmcgary
November 27, 2012 at 10:23 am
Nicely done.