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Started By
Message
Looking for a sweet potato and andouille soup recipe
Posted on 11/22/15 at 9:31 pm
Posted on 11/22/15 at 9:31 pm
That you love. Got one? Thanks!
This post was edited on 11/22/15 at 9:37 pm
3
Posted on 11/23/15 at 8:48 am to Winkface
Posted on 11/23/15 at 9:19 am to Winkface
I just made it the other day, and it was amazing. I got the recipe from a local restaurant where I had it and fell in love, but I imagine since they wrote it up for me, it is okay to share.
Let me draft it up.
Let me draft it up.
Posted on 11/23/15 at 9:19 am to Winkface
I don't use a written recipe...but I do like this:
--peel & cut into 2" chunks about 2 lbs sweet potatoes (really 4-6 small/medium or 2-3 big ones)
--remove casing from 1 lb of GOOD andouille, quarter lengthwise, slice into thin rounds
--chop 1 small onion, 2 ribs celery, about 1/2 a medium green pepper, mince 3-4 cloves garlic
--saute onion in butter or EVOO until lightly browned, then add andouille, celery, green pepper; cook until veg are soft, then add the garlic & saute for just a few min more
--add sweet potato chunks & enough water (or chicken stock) to cover; bring to a boil, stirring to scrape up browned bits on bottom of pot. Put in 1/2 tsp ground white pepper, a pinch of thyme, and a few shakes of your favorite hot sauce or a fat pinch of cayenne pepper
--boil until sweet potatoes are tender/falling apart
--whizz 2-5 seconds with an immersion blender or squash with a potato masher until as smooth as you like (I like it fairly chunky). If you want it thinner, add more water or stock.
Not a fan of the cream-enriched versions of this soup.
--peel & cut into 2" chunks about 2 lbs sweet potatoes (really 4-6 small/medium or 2-3 big ones)
--remove casing from 1 lb of GOOD andouille, quarter lengthwise, slice into thin rounds
--chop 1 small onion, 2 ribs celery, about 1/2 a medium green pepper, mince 3-4 cloves garlic
--saute onion in butter or EVOO until lightly browned, then add andouille, celery, green pepper; cook until veg are soft, then add the garlic & saute for just a few min more
--add sweet potato chunks & enough water (or chicken stock) to cover; bring to a boil, stirring to scrape up browned bits on bottom of pot. Put in 1/2 tsp ground white pepper, a pinch of thyme, and a few shakes of your favorite hot sauce or a fat pinch of cayenne pepper
--boil until sweet potatoes are tender/falling apart
--whizz 2-5 seconds with an immersion blender or squash with a potato masher until as smooth as you like (I like it fairly chunky). If you want it thinner, add more water or stock.
Not a fan of the cream-enriched versions of this soup.
Posted on 11/23/15 at 9:26 am to LouisianaLady
Dice ~1 lb of andouille. Now, when I made this, I used Veron's andouille, which was fantastic but has thick casing. I pureed the hell out of it, but there were still bits of casing in the soup so I highly recommend removing the casing before chopping the sausage.
Saute. Right before fully cooked, add in your trinity.
Bake or microwave 3-4 lbs of sweet potatoes. I microwaved mine because it makes no difference in taste for something like this. Let them cook and then skin them and set aside.
Add 2 quarts chicken or vegetable stock to sausage/trinity and bring to boil for 5 minutes. Reduce to simmer and add potatoes. Simmer 30 minutes.
The secret to this restaurant's soup is the spices that are now added. Ras el Hanout is the name of the blend. You can get a little baggie from RSS for $3. It is a blend of over 30 Morrocan spices. It is FANTASTIC. That said, the soup would have still been very good and more "Cajun" without these spices. Simmer another 5 minutes.
Pulse soup in batches until smooth (or use immersion).
Place back on stove and add 1 cup heavy cream, salt, and pepper.
Serve.
Saute. Right before fully cooked, add in your trinity.
Bake or microwave 3-4 lbs of sweet potatoes. I microwaved mine because it makes no difference in taste for something like this. Let them cook and then skin them and set aside.
Add 2 quarts chicken or vegetable stock to sausage/trinity and bring to boil for 5 minutes. Reduce to simmer and add potatoes. Simmer 30 minutes.
The secret to this restaurant's soup is the spices that are now added. Ras el Hanout is the name of the blend. You can get a little baggie from RSS for $3. It is a blend of over 30 Morrocan spices. It is FANTASTIC. That said, the soup would have still been very good and more "Cajun" without these spices. Simmer another 5 minutes.
Pulse soup in batches until smooth (or use immersion).
Place back on stove and add 1 cup heavy cream, salt, and pepper.
Serve.
Posted on 11/23/15 at 11:12 am to LouisianaLady
Those spices sound delicious.
I would add that holding out some andouille, chopped and caramelized makes a nice garnish and adds some texture.
Wink, how are you and the little one?
I had one at Mr B's some years ago with chorizo which was quite good. I have the recipe.
I would add that holding out some andouille, chopped and caramelized makes a nice garnish and adds some texture.
Wink, how are you and the little one?
I had one at Mr B's some years ago with chorizo which was quite good. I have the recipe.
Posted on 11/23/15 at 5:09 pm to Gris Gris
Thanks you guys! I would like to do this for her Baptism.
We are doing well Gris! Think we have finally figured out a little rhythm (slept 5 hours two nights recently!) and she's started smiling so it doesn't get much better than that! I'm still trying to figure out how to fit in cooking regularly again but I'll get there, ha.
We are doing well Gris! Think we have finally figured out a little rhythm (slept 5 hours two nights recently!) and she's started smiling so it doesn't get much better than that! I'm still trying to figure out how to fit in cooking regularly again but I'll get there, ha.
Posted on 11/23/15 at 5:11 pm to LouisianaLady
How much of the spices did you add?
Posted on 11/23/15 at 6:14 pm to Winkface
I added the entire packet. Everyone really liked it, but if you don't want to overpower it with the entire packet, I think that would be fine. The soup was very tasty before the seasoning, but they just made it much, much better.
The packet is 1oz.
The packet is 1oz.
Posted on 11/23/15 at 6:17 pm to Winkface
quote:
I'm still trying to figure out how to fit in cooking regularly again but I'll get there, ha.
You'll get that down eventually. So glad it's going well otherwise and it's so neat when they first smile! That's a start of some fun stuff.
Posted on 11/24/15 at 4:20 am to Gris Gris
Tried hungryone's recipe last night. Didn't want to use an immersion blender in my good pot, so I mashed with potato masher. The family enjoyed it, and it will be cooked again. May try the hvy cream or additional spices next time. Thanks hungryone. 
Posted on 11/24/15 at 10:55 am to Tiger In the Swamp
I use an immersion blender in all of my pots and have for years. I've never had any type of damage and I'm not sure how it could damage my pot unless I was banging it around or scraping it somehow.
Glad the recipe went well.
Glad the recipe went well.
Posted on 11/24/15 at 11:45 am to Tiger In the Swamp
Glad it worked for you....I use a Bamix immersion blender in my pots all the time, never had any problems.
If you bake the sweet potatoes separately, and then saute all of the other ingredients (omitting the liquid), you can combine the two and have a nice ravioli filling. Think of it as a cajun cousin to the typical Italian pumpkin or squash ravioli. Sauce the filled pasta w/some sage brown butter & it's a real winner.
If you bake the sweet potatoes separately, and then saute all of the other ingredients (omitting the liquid), you can combine the two and have a nice ravioli filling. Think of it as a cajun cousin to the typical Italian pumpkin or squash ravioli. Sauce the filled pasta w/some sage brown butter & it's a real winner.
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