Soothing Sweet Potato And Sausage Soup From Epicurious Food

SWEET POTATO AND SAUSAGE SOUP

Steps:

• 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.

SWEET POTATO SOUP

Steps:

• Place sweet potato, butter, flour, seasonings, brown sugar, Kitchen Bouquet and chicken broth in blender. Cover container and blend until contents are smooth, about 15 seconds. Pour into saucepan. Add milk. Cook, stirring constantly, until soup comes to a boil. Let simmer over low heat for 5 minutes, Serve immediately.

SOOTHING SWEET POTATO AND SAUSAGE SOUP FROM EPICURIOUS

Steps:

• 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. tablespoon oil.
• Stir in spinach and simmer just until wilted, about 5 minutes.
• Turn off the heat.
• Stir in remaining 1 Tbsp of olive oil to allow the fresh flavor to come through.
• Season with salt and pepper.
• Divide among bowls and serve.

SPLIT PEA SOUP WITH SAUSAGE AND POTATO

Steps:

• Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.

SWEET POTATO & SAUSAGE SOUP

Steps:

• Cooked diced sausage in a soup pot with a little of the butter for about five minutes.
• Drain making sure to pour off all accumulated fat.
• In the empty pot, melt the butter and saute the onion until soft.
• Add the thyme and sweet potatoes and cook for another five minutes.
• Add the cooked sausage, syrup and broth.
• Cover and simmer over low heat for 45 minutes or until the potatoes are tender.
• Stir in the cream. Warm but do not boil.
• If you want a soup with a thicker consistency, half way through the cooking time ladle some of the soup without the sausage into a blender or hand mixer and whirl making a creamy texture. Add this back to the soup pot and continue cooking.

ROASTED SWEET POTATO AND GINGER SOUP

Steps:

• Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
• Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
• Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
• Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
• Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
• Divide the soup among 6 serving bowls and sprinkle with the green onions.

SWEET POTATO-SAUSAGE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
• Add sweet potatoes, broth, and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmesan.