Recipe: Sweet Potato and Andouille Soup

SWEET POTATO AND ANDOUILLE SOUP
Chef Sally Roberts
Flagons "A Wine Bar & Bistro"
INGREDIENTS
1 small onion, diced
3 stalks celery, finely sliced
3 tablespoons butter
2 1/2 cups peeled sweet potatoes, diced
2 quarts chicken broth
Pinch of cinnamon
1/2 pound andouille sausage, casings removed and coarsely chopped
1/4 teaspoon cayenne or to taste
Pinch of nutmeg
3 drops hot sauce or to taste
1/4 teaspoon white pepper or to taste
Salt to taste

INSTRUCTIONS
Melt butter and saute onion and celery until translucent and celery is tender. Add potatoes and cover with chicken broth, then cook over medium heat for 15 minutes. Add 3 cups chicken broth and simmer until potatoes are tender.

In the meantime, saute 1/2 pound andouille sausage until it begins to brown. Remove from heat. When sweet potatoes are tender, puree the mixture in batches in a food processor.

Return to pan, add the sauteed sausage and more broth or water if necessary to make a velvety smooth consistency. Add cinnamon, nutmeg, cayenne, hot sauce, white pepper and salt. Simmer over low heat for 20 minutes. Verify seasoning and serve piping hot with chopped parsley. Serves 6.