Sweet Potato and Sausage Soup2014-09-26
- Servings : 8
- Prep Time : 20m
- Cook Time : 1:05 h
- Ready In : 1:25 h
Finally got around to offloading the pictures of the truly fantastic soup I made. It looks awful, but tastes excellent. – Kalman
Added 1/2t cayenne (which is maybe a *tiny* bit too much, 3/8t should be better, split the difference for perfection)
2 packets Goya Sazon (con culantro y achiote)
Used a bay leaf
Sliced the potatos significantly finer than they did (I’d rather have most of the potato/sweet potato fall apart so that it becomes a part of the broth, rather than having chunks of it in the soup)
Added the broth a lot earlier, cooked the potatoes in broth significantly longer (again, so they’d disintegrate)
Used andouille instead of linguica
I also skipped the spinach, because a good portion of the soup was going to be leftovers/refrigerated, and I don’t think spinach holds up well like that (in liquid, anyway).
- 3 tablespoons extra-virgin olive oil, divided
- 1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
- 2 medium onions, chopped
- 2 large garlic cloves, minced
- 2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 6 cups low-salt chicken broth
- 1 9-ounce bag fresh spinach
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain.
Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes.
Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes.
Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.