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Sweet Potato and Andouille Bisque



Preheat oven to 450 degrees F. Place potatoes in a large bowl. Toss with 2 tablespoons oil and season with salt and pepper. Transfer potatoes to a large, rimmed baking sheet and roast until fork-tender, 25-35 minutes; set aside. In a large saucepan over medium-high heat, heat remaining 2 tablespoons oil. Add andouille and cook, stirring frequently, until the fat is rendered and the sausage is browned. Using a slotted spoon, transfer to a paper towel-lined plate. Add onions to pan cook until tender, scraping the bottom of the pan to remove any brown bits. Add garlic, ginger, allspice and cayenne pepper; cook 2 minutes more. Stir in chicken stock or broth, bay leaf and roasted sweet potatoes. Bring to a boil then reduce heat to a simmer. Cover and cook for 20 minutes. Remove soup from heat. Remove and discard bay leaf. Puree soup until smooth using an immersion or regular blender (if using a regular blender, process soup in small batches to prevent a heat explosion). Return soup to desired temperature and stir in heavy cream. Season to taste with salt and pepper. Garnish individual servings with green onions. Makes 6 servings.