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.
- 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
- 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.
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.