Recipe - Arnauds Sweet Potato And Andouille Soup

2 ounce Whole butter; divided
One fourth pound Andouille sausage; medium
dice
1 One half pound Sweet potatoes; medium dice
One half pound Onions; medium dice
1 teaspoon Dried whole thyme
2 ounce Praline liqueur
2 ounce Brown sugar
3 One half pound Chicken stock
1/8 ounce Salt
3 ounce Cream

1. Render Andouille sausage in 1 oz. butter.

2. Add onions, saute until translucent.

3. Add dried thyme and sweet potatoes, saute for 5 minutes.

4. Deglaze pan with praline liqueur.

5. Add chicken stock and brown sugar.

6. Bring to a boil, reduce heat and simmer for 45 minutes.

7. Puree in a blender, finishing with heavy cream, 1 oz. whole butter and
salt. Serve hot.

Notes: Yield:6 servings (6 cups)

Posted to recipeludigest Volume 01 Number 179 by jecraig@laninc.com on
Oct 29, 97