This soup was really delicious, although I would add more sausage next time, and maybe some white beans (suggestion of my housemate Jessie). An excellent post-Halloween party soup. Green beans roasted in sesame oil are on the side.
Sweet Potato and Sausage Soup (Bon Appetit, October 2006)
3 T olive oil
12 oz Portuguese linguica sausage or chorizo, cut into 1/4-in slices
2 medium onions, chopped
2 large garlic cloves, minced
2 lbs. orange sweet potatoes, quartered and cut into 1/4-in slices
1 lb. white sweet potatoes, quartered and cut into 1/4-in slices
6 c chicken broth
1 bunch fresh spinach (or 9-oz. bag)
Heat 2 T oil in a heavy large pot over medium-high heat. Add sausage and cooking until brown, about 8 minutes. Transfer to paper towels to drain. Add onions and garlic to the pot and cook until translucent, 5 minutes. Add the potatoes (and a bit more oil if needed) and cook until beginning to soften, about 12 minutes. Add broth, bring to a boil, and then simmer, covered, until potatoes are soft, 20 minutes. Using a potato masher, mash some of the potatoes in the pot until you get a consistency you like. (I also boiled the soup a few more minutes at this point to help it thicken up.) Add browned sausage back to the soup along with spinach. Simmer until spinach is just wilted, 3-5 minutes. Season with salt and pepper and serve.
I thought this dish would be perfect for Sweetnicks's ARF/5-A-Day roundup since it has lots of yummy veggies in it...you can see the rest of the entries here, starting on Tuesday evening.