I decided to make a Sweet Potato soup, with Spicy Lamb Sausage and Chard - easy to make, but it requires three different stovetop utensils - two skillets and a stockpot. I cooked the sausage (which was Lamb Merguez, a spicy Moroccan speciality; you can use Andouille, Chorizo or other spicy sausage in its place) in one skillet, the chard in another, and the sweet potatoes and stock in a third.
The pureeing of the soup was a breeze, thanks to Katie, who had recommended that I get an immersion blender. You could puree it in a blender, as I would usually do, but the immersion blender was simple and effective.
SWEET POTATO SOUP WITH SPICY SAUSAGE AND CHARD
4 sweet potatoes, peeled and cut into 1 inch cubes
3 cans (44 ounces) chicken stock
1 tsp. nutmeg
1 tsp. mace
1 Tbsp. curry (or equal amounts of coriander and cumin)
1 lb. lamb sausage (or similar), cut into 1 inch pieces
Olive oil
1 bunch Swiss chard, washed thoroughly and cut into pieces
3 Tbsp. olive oil
3 Tbsp. chopped garlic (or from jar)
In a large stockpot, add chicken stock and sweet potatoes. Cook until sweet potatoes are soft, about 30 minutes. Add spices, mix well and puree in blender or with immersion blender.
In a separate saucepan, cook garlic in olive oil for 2 minutes. Add Swiss chard and cook 10 minutes, covered, until wilted.
In a separate saucepan, cook sausage pieces in olive oil until cooked through, about 10 minutes. Drain well.
Add chard and sausage to pureed soup. Mix well and serve.
