by Deb Hall » Thu Oct 11, 2007 6:52 pm
I made the Sweet Potato & Sausage Soup that Beth mentioned tonight for dinner and it was really good! I made some small modifications to the original Bon Appetit recipe; below is the way I made it. You can get the linguinca and the smoked paprika at Lotsa Pasta.
Ingredients:
2 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
3 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices- organic if possible
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth (I used Costco Free-Range Chicken broth)
1 t smoked paprika (Pimenton)
1 9-ounce bag fresh spinach or 9 oz frozen spinanch skeewed dry
Preparation:
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook, stirring often, 5 minutes. Add broth and smoked paprika ; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Season with salt and pepper. Divide among bowls and serve.
Deb