Soothing Sweet Potato And Sausage Soup From Epicurious Recipes

SWEET POTATO AND SAUSAGE SOUP

Steps:

• 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.

POTATO AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.

SWEET POTATO-SAUSAGE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
• Add sweet potatoes, broth, and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmesan.

SWEET POTATO SOUP

Steps:

• Microwave the sweet potatoes until very easily pierced with a knife. Depending on your unit, this will take from 16 to 24 minutes to bake them all at once.
• When the sweet potatoes are cool enough to handle, cut each in half, scoop them out of the skins, and transfer to a bowl. Mash well.
• Combine the mashed sweet potatoes in a soup pot or large saucepan with the remaining ingredients. Stir together, then heat slowly until the mixture comes to a simmer. Cover and simmer gently for 5 minutes. Serve at once.
• Sweet Potato Soup (this page)
• Fresh bread of your choice (delicious with corn bread)
• Marinated Beans (page 40)
• Steamed green beans or other green vegetable of your choice
• Diced fresh tomatoes and bell pepper strips
• Calories: 230
• Total Fat: 1g
• Protein: 5g
• Carbohydrate: 50g
• Cholesterol: 4mg
• Sodium: 64mg

SWEET POTATO & SAUSAGE SOUP

Steps:

• Cooked diced sausage in a soup pot with a little of the butter for about five minutes.
• Drain making sure to pour off all accumulated fat.
• In the empty pot, melt the butter and saute the onion until soft.
• Add the thyme and sweet potatoes and cook for another five minutes.
• Add the cooked sausage, syrup and broth.
• Cover and simmer over low heat for 45 minutes or until the potatoes are tender.
• Stir in the cream. Warm but do not boil.
• If you want a soup with a thicker consistency, half way through the cooking time ladle some of the soup without the sausage into a blender or hand mixer and whirl making a creamy texture. Add this back to the soup pot and continue cooking.

HEARTY SAUSAGE & SWEET POTATOES

Steps:

• In a large microwave-safe bowl, combine potatoes, 1 tablespoon oil and salt. Microwave, covered, on high for 6-8 minutes or until tender, stirring every 2 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; remove with a slotted spoon., In same skillet, heat remaining oil over medium-low heat. Add apple and carrot; cook, covered, 5-7 minutes or until carrot is just tender, stirring occasionally. Return sausage to pan. Stir in sweet potatoes and seasonings; cook, covered, 10-12 minutes or until carrot is tender.

SAUSAGE, KALE, AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add hot sausage, mild sausage, salt, and pepper; cook, breaking up sausage with the back of a wooden spoon, until no longer pink, about 5 minutes.
• Stir onion and celery into the pot; cook and stir until onion is soft and translucent, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Add chicken broth, sweet potato, and bay leaf. Bring to a boil; cook over medium-high heat for 10 minutes.
• Stir great northern beans and diced tomatoes into the pot. Cook until beans are heated through and sweet potato is soft, about 10 minutes. Add kale; simmer until wilted, about 5 minutes.

POTATO SOUP WITH LEEKS, BLOOD SAUSAGE, AND PARSLEY

Steps:

• Discard the toughest of the leaves from the leeks, then cut the tender white and palest green flesh into thin rounds. Rinse thoroughly under running water to remove any trapped grit, then add them to a heavy saucepan with the butter. Let them cook over low to medium heat for a good fifteen to twenty minutes, without letting them color, until they are soft enough to crush between your fingers.
• Once they have started to soften, you can finely slice the celery and add it to the pan, then peel and chop the potatoes and stir them in too. Cover the pot with a lid and let the vegetables sweat and soften without coloring, then pour in the stock or water and bring to a boil. Decrease the heat so that the soup bubbles gently and partially cover it with a lid. It will take about twenty-five minutes for the potatoes to become truly tender. Blitz the soup in a blender or put it through a food mill, stir in the chopped parsley, and check the seasoning.
• Cut the blood sausage into slices and grill until crisp. Ladle the soup into bowls and float the sausage slices on top.

SOOTHING SWEET POTATO AND SAUSAGE SOUP FROM EPICURIOUS

Steps:

• 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. tablespoon oil.
• Stir in spinach and simmer just until wilted, about 5 minutes.
• Turn off the heat.
• Stir in remaining 1 Tbsp of olive oil to allow the fresh flavor to come through.
• Season with salt and pepper.
• Divide among bowls and serve.