Sweet Potato And Sausage Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a delicious, hearty soup to make when the weather is chilly. My family loves this recipe. I have changed a couple of ingredients, kale instead of spinach, and chourico instead of linguicia, both are great in this soup. Read more . From Bon Appétit | October 200 Courtesy of Jean Anderson Ingredients:
3 tablespoons extra-virgin olive oil, divided (used only 1 tb) |
1 10- to 11-ounce fully cooked smoked portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (i use portuguese chourico) |
2 medium onions, chopped |
2 large garlic cloves, minced |
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices |
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices |
6 cups low-salt chicken broth |
1 9-ounce bag fresh spinach (i use a 10 oz. package of frozen chopped kale) |
Directions:
1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.
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