Sunday, February 26, 2012

Sweet Potato “Andouille” Soup

From Kristi’s Kitchen


1 recipe “Andouille Sausage” (see below)
1 medium onion, processed
2 organic celery stalks, processed
1 large green onion, processed
4 c. mashed sweet potato
¼ tsp. cinnamon
½ tsp. garlic powder
2 quarts seasoned, organic chicken stock + 2 more cups for finishing the soup
¼ -1/2 tsp. sea salt (to taste)


-Mix up and brown sausage and veggies
-Add remaining ingredients –minus 2 extra cups of stock and salt- to the pot and simmer for 10 minutes
-Process soup in batches in blender until smooth –return to pot
-Add extra chicken stock –simmer for 5 more minutes
- Taste and adjust salt to taste

Serve with a fresh green salad as a meal OR as a “Cup Of” for a starter

“Andouille Sausage” Recipe
From Kristi’s Kitchen

1 lb. ground turkey
2 large green onions, finely diced
2 tbsp. grapeseed oil
¼ c. creole spice mix (my favorite blend is John Besh's Creole Seasoning Spice Blend:
½ tsp. sea salt
½ tsp. garlic powder

-Mix together until well incorporated
-Form into links or patties, freeze or use fresh…enclose in organic casing OR use in this recipe

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