Sweet Potato Soup….adapted from Chef Folse’s… “Encyclopedia of Cajun and Creole Cuisine”-this ain’t Dr. Weil’s healthy kitchen
· 2 cups of diced sweetpotato
· Your bag of sweetpotato greens
· 1 cup of julienned smoked sausage
· ½ cup of butter
· Your green onions-
· 1 hot pepper
· ¼ cup of minced garlic chives
· 1 cup of flour
· 3 quarts of chicken stock
· 1 quart of heavy whipping cream
· Salt and pepper to taste
In a soup pot, melt butter over medium heat, and stir in sausage, onions, pepper and garlic. Sauté’ 3-5 minutes stirring constantly, whisk in flour until a blonde roux is formed…A blonde roux is not cooked so long, you don’t want the flour to turn brown.
Add chicken stock, one ladle at a time, stirring constantly until a soup consistency is achieved. Stir in sweetpotato. Bring to a rolling boil, reduce to simmer and cook approximately 30 minutes. Mix in cream, greens, and chives. Season to taste with salt and pepper. When potatoes are tender, serve in soup bowls.