1.03.2012

Fantastic Sweet Potato Sausage Soup

I had pork sausage and leftover sweet potato puree in my freezer, and learned from good old Google that sweet potato + sausage soup is a standard. I didn't exactly follow any recipe, as most of the ones I came across online called for seasoned sausage (chorizo or Portuguese linquica), and mine was plain. I did not measure everything, but seasoned to taste. This was probably the best soup I've ever made.

Okay, this is what you need, more or less:

2-4 cups sweet potato puree
.5 pound sausage
1-2 boxes chicken stock
1 chopped onion
1-3 cloves minced garlic
frozen veggies (I used half a bag of mixed carrots, beans, peas, and corn as well as a half bag of corn; you could also saute fresh veggies)
beans (I used white kidney)
2-4 tablespoons of minced fresh parsley 
paprika
garlic powder
hot pepper flakes and/or cayenne

And this is what you do, more or less:

Combine sweet potato puree and stock in large stock pot. The ratio of puree to stock will determine how thick or thin your soup will be - combine accordingly. I thought mine was a little too thick at first, so opened the second box of stock and kept adding more until it seemed right.

Heat the puree/stock on medium.

Meanwhile, saute sausage, onion, and garlic in a skillet.

Add browned sausage, onion, garlic, beans (rinsed and drained if canned), and frozen veggies to stock pot; bring to a boil and reduce heat to a simmer.

Add parsley and seasonings until it tastes good... which is to say, add seasonings until it no longer tastes like baby food with sausage in it! I think I used roughly a teaspoon of paprika, a half teaspoon of garlic powder, and several shakes of hot pepper flakes. I think cayenne, used sparingly or not, depending on preferences, would work better than hot pepper flakes.

Serve piping hot, with fresh warm bread. Hearty and healthy and very, very tasty.


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