Rouses Sweet potato and Andoullie Soup

I don't have their recipe, but I have the recipe from a restaurant here in BR that was fantastic. I emailed the chef because it blew me away when I ordered it.

This is what the chef sent me. My notes in bold.

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I start by dicing the andouille, about a pound, [remove case from andouille before you dice.. it doesn't break down enough], throw it in a pot with a tbs of oil and right before it's completely cooked, I add the creole trinity (totally can use pre-chopped from the grocery store). Bake or microwave about 3-4 lbs sweet potatoes [I microwaved. So easy, no change in flavor], let them cool and have them skinned and ready to go. Add 2 quarts chicken (or vegetable) stock to sausage and seasonings and bring to a boil for 5 minutes. Reduce to simmer and add the potatoes. Simmer for 30 minutes. Here comes the super secret part. Add one package of Red Stick Spice's Ras al Hanout seasoning. [You can get this in a little baggie at Red Stick Spice. The soup is fantastic without these, but these are very good too. Brings an African flavor. So good.] Simmer and stir for another 5 minutes. Take off stove and in batches, pour into blender to smooth. Place back on stove, add a cup of heavy cream and salt and pepper to taste. Serve when cream is incorporated.

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The true flavor of the soup comes from the andouille, so not too much else is needed :)

Thanks!

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The true flavor of the soup comes from the andouille, so not too much else is needed :)

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I would agree. Andoullie base yes so sweet. One of the best soups I've ever had.

Butternut squash can be used instead of sweet potatoes for most of the recipes out there for a change of pace.