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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