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Categories:Viewed: 34 - Published at: 6 months ago
Ingredients
- 2 ounce Whole butter, divided
- 1/4 lb Andouille sausage, medium dice
- 1 1/2 lb Sweet potatoes, medium dice
- 1/2 lb Onions, medium dice
- 1 tsp Dry whole thyme
- 2 ounce Praline liqueur
- 2 ounce Brown sugar
- 3 1/2 lb Chicken stock
- 1/8 ounce Salt
- 3 ounce Cream
Method
- 1.
- Render Andouille sausage in 1 ounce.
- butter.
- 2.
- Add in onions, saute/fry till translucent/soft.
- 3.
- Add in dry thyme and sweet potatoes, saute/fry for 5 min.
- 4.
- Deglaze pan with praline liqueur.
- 5.
- Add in chicken stock and brown sugar.
- 6.
- Bring to a boil, reduce heat and simmer for 45 min.
- 7.
- Puree in a blender, finishing with heavy cream, 1 ounce.
- whole butter and salt.
- Serve warm.
- Notes:
- Yield:6 servings (6 c.)
