Arnaud’s Sweet Potato And Andouille Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | oz | Whole butter, divided |
| 1/4 | lb | Andouille sausage, medium |
| dice | ||
| 1 1/2 | lb | Sweet potatoes, medium dice |
| 1/2 | lb | Onions, medium dice |
| 1 | t | Dried whole thyme |
| 2 | oz | Praline liqueur |
| 2 | oz | Brown sugar |
| 3 1/2 | lb | Chicken stock |
| 1/8 | oz | Salt |
| 3 | oz | Cream |
INSTRUCTIONS
Render Andouille sausage in 1 oz. butter. Add onions, saute until translucent. Add dried thyme and sweet potatoes, saute for 5 minutes. Deglaze pan with praline liqueur. Add chicken stock and brown sugar. Bring to a boil, reduce heat and simmer for 45 minutes. Puree in a blender, finishing with heavy cream, 1 oz. whole butter and salt. Serve hot. Notes: Yield:6 servings (6 cups) Posted to recipelu-digest Volume 01 Number 179 by jecraig@lan-inc.com on Oct 29, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 2044
Calories From Fat: 877
Total Fat: 98.7g
Cholesterol: 292.9mg
Sodium: 3803.3mg
Potassium: 3210.4mg
Carbohydrates: 239.8g
Fiber: 16.6g
Sugar: 117.1g
Protein: 53.5g