This was the first soup of the fall and was perfect. This is also the first recipe I’ve made from my Bon Appetite magazine (Thanks Jarrod & Marti!). The sweet potatoes were from our CSA, as was the garlic and onion.
1 T. Olive Oil
10-15 oz Chorizo Sausage (hard if you can find it, but I used the soft, crumbly kind and it worked well.)
2 Medium Onions – chopped
2 cloves garlic – diced
2 pounds sweet potatoes – peeled and chopped
1 pound white potatoes – peeled and chopped
6 cups low-sodium chicken broth
1 teaspoon smoked Paprika
1 package frozen spinach
Cook sausage in olive oil for about 8 minutes until browned. Take out of pot and drain on paper towel. Add onion and garlic to the pot and sauté for 5 minutes. Add potatoes and cook for about 12 minutes. Add broth and bring to a boil. Simmer for 2o minutes until potatoes are soft and cooked. Add spinach and sausage and heat through.
We ate soup and salad. The salad was topped with some radishes (CSA), cucumbers, raspberries and walnuts with a raspberry/walnut vinaigrette.
Notes: Next time I’d like to find the hard sausage from the meat market in Lincoln Square.