Chef Nino Cooking Class

Andouille and Sweet Potato Soup

Yield 6-8 servings
7 ratings


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.