Wednesday, September 19, 2012

Fall Sweet Potato & Sausage Soup

The thermometer in my bedroom said 55 degrees this morning, so I know that fall is really upon us. Here's a recipe that sounds just perfect for a crisp September day. I'd serve it with a loaf of crusty bread.

From Bon Apetit
(makes 8 servings)
3 T olive oil
1 10 oz cooked smoked linguica (or chorizo), cut crosswise into 1/4" thick slices
2 medium-sized onions
2 large garlic cloves, minced
2 lbs red skinned sweet potatoes, peeled, quartered and sliced
1 lb white skinned potatoes, sliced the same way
6 c low salt chicken broth
19 oz bag spinach

Heat 2 T olive oil in large, heavy pot. Add sausage; brown ~8 minutes. Transfer sausage to a paper towel. Add onions and garlic to pot; cook until translucent ~5 minutes. Add all potatoes and cook to begin to soften ~12 minutes. Add broth and bring to a boil. Reduce heat, cover and simmer until potatoes are fully soft ~20 minutes. Using a potato masher, mash some of them in the pot. Add sausage. Stir in spinach and simmer just until wilted ~5 minutes. Stir in oil, and season with salt & pepper.

1 comment:

medlibber said...

I may not be unbiased, but I love your blog