Name: Arnaud's Sweet Potato and Andouille Soup
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 ts Dried whole thyme; 2 oz Praline liqueur; 2 oz Brown sugar; 3 1/2 lb Chicken stock; 1/8 oz Salt; 3 oz Cream

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	ts	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

1. Render Andouille sausage in 1 oz. butter.
2. Add onions, saute until translucent.
3. Add dried thyme and sweet potatoes, saute for 5 minutes.
4. Deglaze pan with praline liqueur.
5. Add chicken stock and brown sugar.
6. Bring to a boil, reduce heat and simmer for 45 minutes.
7. 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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