With the weather getting colder I get the urge to get in the kitchen more often, and between epicurious.com and blogs like the smitten kitchen (not to mention the subscription to Bon Appétit my lovely mother-in-law got me) I have plenty of inspirations for new things to try. Last week I made this crazy yummy soup that is definitely going into our regular rotation of meals. It’s simple to make and the sausage gives it a fabulous flavor. Also, as Deb notes, it’s funny to say. Sausage soup. Heheheheh.
Sweet Potato and Sausage Soup
adapted from Bon Appétit, October 2007
Makes 8 servings
2 tablespoons extra-virgin olive oil
1 10- to 11-ounce fully cooked chorizo sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 large yams, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
6-7 small red-skinned potatoes, halved lengthwise, cut crosswise into 1/4-inch-thick slices
5 cups low-salt chicken broth
1 cup white wine
1 can white beans, rinsed and drained
1 bag fresh spinach
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 until beginning to soften, stirring often, about 12 minutes. Add broth and wine; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 30 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage and white beans to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.