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2.13.2014

Sweet Potato, Corn, and Sausage Bisque


Chances are, everyone around you is complaining about this winter.
And chances are, you’re just as sick of hearing about it as you are of your chapped lips.

So I won’t mention how over the ice and snow I am, or how done I am with our power being out and our furnace being iffy and our baby being sniffly and our trees falling onto our car and our propane bill being astronomical and our monthly expenses having to include a chainsaw, a space heater, and perhaps a new FREAKING furnace.
I won’t say a word.  

But if I were to say some words, I’d go with #&*^$I#@ COME ON ALREADY.

Switching gears, how do we feel about it being colder here than at the site of the 2014 Winter Olympics in the same country that includes Siberia?
So, yeah.  This soup recipe…mind = blown.  The warmth and comfort it has brought me makes me want to jump for joy outside without my coat on.  DAD, I’m kidding.

Pureed sweet potatoes simmered with chicken broth makes for a healthy yet ultra-creamy soup consistency that gets bulked up with sautéed sausage, onion, and sweet corn.   Douse the finished product with Parmesan cheese, and use it as a vehicle for crusty bread to travel continuously into your head.
But seriously, this delicious cold-weather soup might cure your winter blues today.  I can’t promise it’ll give you a tan or anything, and it certainly won’t get rid of your #SochiProblems, but it’ll warm you from the inside out for a few delicious minutes.  Add a glass of red wine and maybe a grilled cheese to the face and wooooo boy!  Toasty.



Sweet Potato, Corn, and Sausage Bisque
Adapted from Eats Well with Others
Serves 4

Ingredients:
1 lb turkey sausage, casings removed
1 tbs extra virgin olive oil
1 yellow onion, chopped
 cloves garlic, minced
2 large or 3 medium sweet potatoes, peeled and cut into 1-inch cubes
4 c low-sodium, fat-free chicken broth
1 c frozen corn
Salt/pepper
Pinch of cinnamon
Parmesan cheese for serving (optional)
Crusty bread for serving (optional)
Preparation:
Heat a large skillet over medium-high heat, and coat with cooking spray.  When hot, add the sausage and cook, stirring to crumble, until cooked through, about 7-8 minutes.  Transfer the sausage to a plate and set aside.
Add the oil to the same skillet.  When hot, add the onions and garlic, and sauté until soft, about 3 minutes.  Add in the sweet potatoes and chicken broth.  Bring to a boil, reduce heat, and simmer for 10 minutes or until the potatoes are soft.  Puree the soup using an immersion blender, or by ladling portions to and from a blender.
Stir in the reserved sausage, corn, salt/pepper, and cinnamon.  Simmer until heated through.  Serve with Parmesan cheese and crusty bread for dipping.

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