spicy sausage, yam and spinach soup

September 16, 2013 § 62 Comments

This is a recipe I haven’t prepared for over 10 years.  I came across this long lost recipe tucked away inside a cookbook I have not lifted off the shelf for ages.  Right away I added the ingredients to my next shopping list.

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I can not even remember where the recipe came from, but, it is hand written by me in a very short, almost undecipherable manner.  I set out to make sense out of it and it all started coming back to me as I was cooking and it took me back 10 or 12 years.   The smell, the taste, the preparation all represents a time when my son was a toddler and life seemed so simple.  I revisited this soup over and over back then, and I can not imagine how I lost track of it for all these years.

I used a very spicy sausage this time and it was delicious.  You may tone it down a bit if your palate doesn’t handle spicy too well.   I couldn’t remember if I made it with sweet potatoes or yams, so I chose the latter, however, I think sweet potatoes would be a nice offset to the spicy sausage.   Knowing a roux is always made with butter, I decided to try to achieve the same results using olive oil, and it worked!    If you would like to use butter instead of olive oil, omit the olive oil and use a 1/2 cup (full stick) of butter.  Final note,  the  recipe calls for cream and  I substituted whole milk and it was perfect.  This is a one pot dinner.

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I n g r e d i e n t s

  • 4 smoked sausages, I used chicken – julienned
  • 1 onion, diced
  • 3/4 cup celery, chopped
  • 4 large garlic cloves, minced
  • 1/4 cup olive oil
  • 3 quarts stock
  • 2 yams or sweet potatoes, peeled and diced
  • 4 cups fresh spinach leaves, chopped
  • 3/4 cup flour
  • 1 cup of milk
  • handful of chives, sliced
  • handful of parsley, chopped
  • salt and pepper, to taste

M e t h o d

Heat olive oil over medium high heat and add sausage, onions, celery and garlic.  Sauté for 5 minutes until well combined.  Sprinkle in the flour, a little at a time stirring constantly until a blonde roux forms.  Add stock one large ladle at a time while stirring until soup consistency is achieved.  Add sweet potatoes or yams.   Bring to a rolling boil, reduce heat and simmer for 30 minutes.  Additional stock may be added to retain proper consistency.   Add milk, chives and parsley.  Season to taste using salt and pepper.  Once potatoes are tender, serve in individual bowls.  Put a handful of spinach in the bowl, then ladle the soup on top, garnish with additional chives and parsley.

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