Sweet Potato and Andouille Soup from Palace Cafe
Updated: Jan 4
Today here in Arkansas, the temperature is not getting above freezing. So how does one warm up? This soup from Palace Cafe hits the spot. Using two Louisiana products, Sweet Potatoes and Andouille, this soup will keep you warm.
5 pounds Sweet Potatoes
1/2 cup (1 stick) Butter
1 pound Andouille Sausage, sliced
1 cup finely chopped Celery
1 cup finely chopped Onion
3 quarts (12 cups) Chicken Stock or Chicken Broth
1/2 cup Molasses
Kosher Salt and White Pepper to taste
Place the whole unpeeled sweet potatoes in a baking pan and bake at 350 degrees for 1 hour or until easily pierced with a knife and the sugars begin to release. Cool, peel and chop the sweet potaatoes.
Melt the butter in a large saucepot and add the sausage. Cook until the sausage is brown. Add the celery and onion and sauté for 10 to 15 minutes or until tender. Add the sweet potatoes and chicken stock. Bring to a boil and reduce the heat. Simmer for 5 to 10 minutes or until the flavors blend.
Puree the soup in batches in a food processor or blender. Return to the sauce pot and stir in the molasses, kosher salt and white pepper. Simmer for 10 minutes or until heated through.
Serves 20 as an appetizer or 12 as an entree.