Smoked Andouille, Spinach and Sweet Potato Soup

[indaswamp]

Going shopping in a bit for ingredients. Gonna make this tonight. Been making this soup for over 20 years and it is GOOD! Pics. to come....


The recipe is here:
http://www.jfolse.com/recipes/soups/vegetable13.htm

 

[indaswamp]

Great for those of you that would like carb free or gluten free soups....

 

[indaswamp]

Let's do this...
Onions, bell pepper, celery, garlic and butter inda pot. I used frozen bell peppers from the garden.

Add the diced andouille and turn up heat to med. high to boil off the water. When the water is gone, I'll add the flour.

Man! Smell that smokey goodness!! Wish SMF had scratch and sniff!! LOL!!

Sweet potatoes diced, about to cut the spinach...

 

[indaswamp]

Chicken stock incorporated and bringing up to boil...

Adding sweet potatoes to simmer for 20 minutes..

Now to dice the spinach and green onion while the soup simmers.

 

[indaswamp]

Adding the diced spinach...

 

[troutman]

Oh man oh man, you had me at the Holy Trinity.....what an excellent looking soup my man !!!! Nice pictures and walk thru as well.....POINT

 

[indaswamp]

Thanks Troutman...

 

[indaswamp]

I finished the soup and brought it over to a friends house for a dinner party, almost forgot to post the last pics.

Add the cream..

Then add the green onion and parsley...

Let it simmer for 5 minutes , check the salt and pepper, then done!

 

[indaswamp]

The lighting really makes the spinach look dull... It was bright green when I turned the heat off and fixed a bowl for the picture.

 

[SmokinAl]

That looks delicious!
Nicely done!
Congrats on making the carousel!
Al

 

[tropics]

OMG That looks Fabulous I wish they had a Soup Forum on this site,I am making a Rotisserie Fowl soup for tonights dinner. Points Thanks for sharing
Richie

 

[indaswamp]

Thanks Al! It's a nice change up from cooking gumbo all the time.

 

[indaswamp]

Thanks tropics!

 

[indaswamp]

I want to add here some adjustments I used:
(I went off the recipe on the internet instead of pulling my cookbook out. In the cookbook, I have some adjustments written down in the margin.)

I recommend using 1.5 cups flour so the soup will be thick enough to keep the diced andouille and sweet potato in suspension instead of it sinking to the bottom of the pot.
I also used 2X the sweet potato and 1.5X the andouille. I like my soup chunky with bits in every bite.

 

[indaswamp]

I am making a Rotisserie Fowl soup for tonights dinner.

Sounds good!

 

[indaswamp]

BTW, I use a lot of fresh garlic in pretty large quantities-I am cajun Italian BTW, LOL! Here is a tip if you've never seen this before on how to peel a lot of garlic FAST!


(I recommend wearing ear muffs as the clanking of the bowls can be loud.)
But it does work like a charm! I then spin it in my food processor to mince. Voila' fresh minced garlic in under a minute!

 

[troutman]

Actually here's how to do minced garlic in 2 seconds, just open this jar.....

.....I'm just messin' with you, I always peel fresh. Did have a question, did you make the andouille or was that from a local source? I get it in the grocery store, usually a cajun product. Just curious, would love to try that recipe.

 

[indaswamp]

I make it myself:
https://www.smokingmeatforums.com/threads/andouille-time.268966/

 

[troutman]

Thanks, I noticed you're guarded with your recipe, I can appreciate that !!! I'll look into the Folse recipe you posted in the above thread, it's simple enough, probably add the old Troutman Texas touch. I also like your discussion about the simplicity of cajun and even creole cooking. It's using simple available ingredients and amping them up with spices and other things to produce a truly delicious cuisine. People who have never at least gone to New Orleans, much less the smaller towns (like Morgan City where I once lived) can't appreciate how good down home cookin' can be !!!

 

[indaswamp]

I have friends that live still in Morgan City. A good friend of mine is from Patterson, La. which is only 6 miles west of Morgan City.