BEAUTIFUL SOUP (WITH HELP FROM KATIE)

Sherry was a little under the weather yesterday, and was craving some soup.  I had been shopping at the local Farmers' Market and had bought some red chard as part of the weekend haul of vegetables and fruits.  Even in the winter, local growers supply a great range of fresh produce - strawberries, Brussels sprouts, cauliflower, peppers, etc. - so it's a great adventure each week to add to the cooking plans.  

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.