Originally I was going to ask Tisha to make her famous chili but as we got closer to this day this evening called for "Sweet Potato and Sausage Soup".
Makes 8 servings.
* 3 tablespoons extra-virgin olive oil (evoo), divided
* 1 10-11-ounce fully cooked sausage (the recipe called for Portuguese linguica sausage or chorizo sausage. I put Polish beef kielbasa), cut crosswise into 1/4 inch thick slices
* 2 medium onions, chopped
* 2 large garlic cloves, minced
* 2 pounds of red-skinned sweet potatoes (yams, about 2 large), peeled, quartered lengthwise, cut crosswise
*6 cups low-salt chicken broth
* 1 9-ounce fresh spinach
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage, cook until brown, stirring often, about 8 minutes.
Transfer sausage to paper towels to drain.
Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes.
Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes.
Add broth; bring to boil, scraping up browned bits.
Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
Using potato masher, mash some of the pototoes in pot.
Add browned sausages to soup.
Stir in spinach and simmer just until wilted, abotu 5 minutes.
Stir in remaining 1 tablespoon oil.
Season with salt & pepper.
The soup definitely warms the soul. The kids loved it (discluding the nephew but I am not offended) - most everyone went for seconds (I doubled the recipe but cooked it in two different pots.)
I was asked to make this soup again this weekend - can't wait!