Andouille and Sweet Potato Soup
Remember, the deliciousness of this soup comes from the flavor of the andouille. It would be well worth your time to source some Jacobs andouille or Paul Prudhomme andouille.
3 ½ # yams
1/8th # butter
1 # andouille sausage
¾ c diced celery
¾ cup diced onion
½ gallon chicken stock
1/3 cup molasses
Salt and white pepper to taste
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Place the whole yams on a sheet tray and bake until tender.
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Dice the andouille and celery.
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Melt butter in a pot, add the sausage, celery and onions to a pot and brown.
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Peel the yams and place them in the pot with the chicken stock.
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Bring to a simmer for about 15 minutes.
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Add the molasses salt and pepper.
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Simmer for another 15 minutes
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Puree the soup in the blender.
Adjust seasonings and serve!
Keeps nicely in the refrigerator, also
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