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Praline Pecan Andouille Sweet Potato Soup
Ingredients:
- 1 pound Rouses andouille sausage diced
- 1 small onion, diced to 1/8 inch squares
- 2 stalks celery,finely diced
- 1 teaspoon dried thyme
- 3 tablespoons butter
- 2 pounds peeled Louisiana sweet potatoes, diced to 1 inch squares
- 2 quarts chicken broth
- 2 oz. Praline Liqueur
- Pinch of cinnamon, nutmeg, and cayenne pepper
- 2 oz. brown sugar
- 1/4 teaspoon white pepper
- Kosher or Sea Salt to taste
- 3 oz. heavy cream
- 1 tablespoon chopped parsley
Instructions:
In a medium stock pot, melt 1 tablespoon butter, add andoullie sausage and cook for 5 minutes until juices start to render, add onion and celery, cook until tender. Add thyme and sweet potatoes. Saute for 5 minutes. Deglaze pan with praline liqueur. Add Chicken stock and brown sugar.
Add white pepper, cayenne, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 45 minutes. Puree in a blender in batches. Once pureed, return to pot and add heavy cream salt, and 2 tablespoons of butter, garnish with parsley.