Nothing says comfort food for me like Soup. I have been making it a goal to try some new recipes with this season's ingredients. This soup is my new favorite. It pairs nicely with rustic bread on a cool evening, and is just the right combination of rich, creamy, sweet, and spicy. I highly recommend it. This is a gluten free recipe, which is easily adapted to suit your dietary preferences. Veggie and Vegan friends: see the bottom of the page for substitutions/adaptations. Because the meat is added in at the end after the soup has been made it is perfect for omnivores and vegetarians to share together! I challenge everyone to give it a try- it is not that complicated!
I love sweet potatoes. And I'm not talking about bright orange Thanksgiving "yams" that people drench in syrup or marshmallows and overcook once a year (gag). If you have a sweet potato aversion and that has been your only experience- hear me out. The tubers I am referring to are the buttery, subtle, sweet varieties of yellow and white sweet potatoes, such as my favorite- the Hannah Hannah variety. Organic option for this, and other white and yellow fleshed sweet potatoes are readily available in our area at this time of year.
Pictured above: two vintage advertisements for Louisiana Sweet Potatoes. Do an image search for "Vintage Sweet Potato Ads" if you have time, and take a look at some of these. They are pretty amazing examples of early 1900s fruit and veggie posters from the southern U.S. - with some beautiful art as well as some unbelievable Jim-Crow marketing campaigns.
Before we get cooking, if you are wondering what the difference between the commonly confused and mislabeled sweet potato and a yam is: most of the orange-fleshed tubers sold in the United States as "yams" are actually sweet potatoes. True sweet potatoes originated in the Americas, and are members of the Morning Glory family, distant relatives of the potato. True yams, long, cylindrical tubers which have origins in Africa and Asia, have scaly skin and are contemporary carbohydrate staples in Africa and the Caribbean. The title "yam" is used for marketing purposes in the United States to distinguish the sweet potato varietals with deep orange flesh. Sweet potato flesh can vary in color from white or beige to bright orange or yellow, or even purple. For pictures of yams vs. sweet potatoes and more information from a blogger who is very passionate about this topic you can visit:
http://youknowthatblog.com/2009/06/14/yams-are-not-sweet-potatoes/
As I do not eat pork I use an organic chicken andouille sausage. Andouille sausage and sweet potatoes are commonly featured in French-Cajun cooking in Louisiana, as well as other southern cuisine. This is the stuff Jambalaya is made of. Andouille sausage is traditionally a smoky and pork sausage made in a very specific way- I don't want anyone to lose their appetite so I'll be brief- but varieties of Andouille have probably been made in France for over 1,000 years. The recipes include wine, and unlike other sausages, utilize the stomach and entire digestive system of the pig. Although Andouille is traditionally mild, Cajun Andouille, which has been adopted in the United States, has a real kick. In the end, the chicken variety is a pleasing substitute that will not disappoint. Its use in this soup imparts a warm smoky flavor to the whole dish- perfect for a cozy autumn meal.
This creation is an adaptation with roots (hehe, food pun) as an Emerille Legasse recipe. Take caution not to overfill traditional blenders with hot soup. I ended up with a scald mark on my arm when the heat and steam within the very full blender led to increased pressure and an explosion of hot soup. Whoops. Good little science experiment which i won't be repeating. Blend in reasonably sized batches and pulse with care, or use an immersion blender. And now, for the recipe:
Creamy Sweet Potato Soup with Garlic, Chives, and Andouille Sausage
Step 1: Cut the sweet potatoes in halves, and coat in olive oil. Place them in a small baking dish and roast in the oven until soft all of the way through when pierced with a fork (45-55 minutes).
Step 2: Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes. Reserve the sweet potato flesh until ready to use.
Step 3: While potatoes are cooking, heat a 1 gallon stockpot over medium-high heat and add olive oil twice around the pan. Add the diced andouille to the pot and stir occasionally. Saute until the meat is well caramelized (crisped and deep golden-brown on the outside), ~ 6 minutes. Use a spoon to remove the cooked sausage from the pan and reserve- set aside in a small bowl.
Step 4: Add the onions and garlic, and a dash more oil if needed, and saute until golden and softened, ~4-5 minutes. Add the cayenne pepper and chicken stock the pot and bring to a boil. Reduce the heat to a simmer.
Step 5: Add the roasted sweet potatoes to the soup and stir, using a spoon to break apart into smaller chunks. Simmer for 10 minutes, then blend. This can be done with an immersion blender or in batches in a blender until smooth. Use care not to burn yourself. Return the soup to the pot, if necessary, and stir in the heavy cream. Season with the salt and black pepper. Stir in chopped chives and andouille sausage. Serve hot with a dollop of sour cream in the center of the bowl, alongside favorite bread (rosemary sourdough! woot woot!) and mixed greens (arugula and spinach with sunflower seeds in a light vinagrette).
Substitutions: For lighter/vegetarian/vegan option omit cream and cook with one additional potato to thicken, use soy-rizo instead of andouille. Substitute veggie stock or vegan bullion for chicken stock. For omnivores cooking to share with vegans/vegetarians, wipe/rinse pan and add new oil after sausage is cooked, and hold meet aside and add only to bowls of those who eat meat.
