Chef Nino Cooking Class
Andouille and Sweet Potato Soup
1 pound Rouses Andouille Sausage, diced
1 small onion, diced into 1/8-inch squares
2 stalks celery, finely diced
1 teaspoon dried thyme
3 tablespoons butter
2 pounds peeled Louisiana sweet potatoes, diced into 1-inch squares
2 ounces praline liqueur
2 quarts chicken broth
2 ounces brown sugar
1/4 teaspoon white pepper
Pinch each of cinnamon, nutmeg and cayenne pepper
3 ounces heavy cream
Kosher or sea salt, to taste
1 tablespoon chopped parsley
In a medium stockpot, melt 1 tablespoon of the butter. Add andouille sausage and cook for 5 minutes, stirring occasionally. Add onion and celery, and cook until tender.
Add thyme and sweet potatoes. Sauté for 5 minutes.
Deglaze pan with praline liqueur, then add chicken broth and brown sugar. Add white pepper, cayenne, cinnamon and nutmeg.
Bring to a boil, then reduce heat and simmer for 45 minutes.
Add heavy cream, salt and the remaining 2 tablespoons of butter, stirring to incorporate. Garnish with parsley.