Servings
1
Ingredients
- 2 ounce Whole butter; divided
- 1/4 pound Andouille sausage; medium dice
- 1 1/2 pounds Sweet potatoes; medium dice
- 1/2 pound Onions; medium dice
- 1 teaspoon Dried whole thyme
- 2 ounce Praline liqueur
- 2 ounce Brown sugar
- 3 1/2 pounds Chicken stock
- 1/8 ounce Salt
- 3 ounce Cream
Directions
- 1. Render Andouille sausage in 1 oz. butter.
- 2. Add onions, saute until translucent.
- 3. Add dried thyme and sweet potatoes, saute for 5 minutes.
- 4. Deglaze pan with praline liqueur.
- 5. Add chicken stock and brown sugar.
- 6. Bring to a boil, reduce heat and simmer for 45 minutes.
- 7. Puree in a blender, finishing with heavy cream, 1 oz. whole butter and salt.
- Serve hot.
- Notes: Yield:6 servings (6 cups) Posted to recipelu-digest Volume 01 Number 179 by jecraig@lan-inc.com on Oct 29, 97