This recipe has to be one of my favorites, ever. I know I say I love things all the time, and I really do love a lot of things, but I adore this soup. I adore it so much, in fact, it was served at my December wedding and when we go back home to Oklahoma I always ask my MIL to make it. This savory spinach, cajun sausage, and sweet potato soup is the perfect Fall Treat and full of amazing flavors that compliment each other amazingly. Not only is it tasty, it's super easy to make - so if you're looking for a delicious dinner this evening give this soup a try.
Spinach, Cajun Sausage, & Sweet Potato Soup
2 cups baby spinach leaves
2 cups sweet potatoes, diced ¼-inch
1 cup andouille sausage, chopped into small pieces
½ cup margarine
1 cup chopped onions
½ cup chopped celery
¼ cup chopped red bell pepper
¼ cup diced garlic
1 cup flour
2 ¼ quarts chicken stock
1 pint heavy whipping cream
½ cup sliced chives
½ cup chopped parsley
hot sauce, salt, and cracked black pepper to taste
Wash baby spinach leaves and chop. In a deep pan, melt margarine over medium-high heat.
Add andouille sausage, onions, celery, bell peppers and garlic. Sauté 3 to 5 minutes, stirring constantly.
Sprinkle in flour and, using a wire whisk, stir vegetable mixture to form a blonde roux (a thick creamy sauce).
Add chicken stock, one ladle at a time, whisking constantly until soup consistency is achieved.
Add sweet potatoes.
Bring to a rolling boil, reduce to simmer and cook approximately 30 minutes.
Add spinach and cook approximately 10 additional minutes.
Additional stock may be added to retain proper consistency. Add heavy whipping cream, chives and parsley. Season to taste using salt, pepper and hot sauce.