SWEET POTATO SOUP

October 27, 2013

The last several days have been particularly happy for me. I’ve been hired for a new side gig here in town, so two days a week I leave my home office and glide out into the real world to like, interact with other humans and such.

With this change I felt nervous I wouldn’t be able to keep all my plates spinning. But, I’ve found when I push myself, I’m capable of rising to the occasion/doing more than I realized. And I’ve trimmed off some time-wasters I’ve previously fallen into. Every hour of the week seems to count now (even if it’s counting for productive rest time!).

Autumn has been good to me. And Halloween is just around the corner. I don’t have a Halloween costume to wear, but I have a sweet potato soup with sausages and spinach to serve you. So that counts for something?

SWEET POTATO SOUP from Rachel Schultz

SWEET POTATO SOUP
Serves 3-4

1 pound sausage
2 yellow onions
3 cloves garlic, minced
2 sweet potatoes, halved and cut into 1/4 inch slices
4 cups broth
2 cups spinach
Salt & pepper

Brown sausage in the base of a stockpot over medium heat for about 5-7 minutes on each side. Remove from pan and slice into medallions. Raise heat to medium high and cook onions and garlic for 5 minutes. Add potatoes, cooking for another 12 minutes. Pour broth into pot. Cover and simmer for 20 minutes. Remove about 3/4 of onions and potatoes from soup and puree in blender. Return puree to broth and stir to re-incorporate. Add sausage medallions and spinach to soup and cook until spinach is wilted. Remove from heat and season generously with salt & pepper.

SWEET POTATO SOUP from Rachel Schultz

SWEET POTATO SOUP
 
Author:
Serves: 3-4
Ingredients
  • 1 pound sausage
  • 2 yellow onions
  • 3 cloves garlic, minced
  • 2 sweet potatoes, halved and cut into ¼ inch slices
  • 4 cups broth
  • 2 cups spinach
  • Salt & pepper
Instructions
  1. Brown sausage in the base of a stockpot over medium heat for about 5-7 minutes on each side. Remove from pan and slice into medallions.
  2. Raise heat to medium high and cook onions and garlic for 5 minutes.
  3. Add potatoes, cooking for another 12 minutes.
  4. Pour broth into pot. Cover and simmer for 20 minutes.
  5. Remove about ¾ of onions and potatoes from soup and puree in blender.
  6. Return puree to broth and stir to re-incorporate.
  7. Add sausage medallions and spinach to soup and cook until spinach is wilted.
  8. Remove from heat and season generously with salt & pepper.

Inspired by Epicurious.

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