Louisiana Sweet Potato & Spinach Bisque

Quincy L. Cheek, Bollich, Patricia A.

Jambalaya - News Channel 5

Contributed by:
Logan Cheek – Grace Christian School
Rapides Parish 4-H

4 cups baby spinach leaves
2 cups diced (1/4 inch) sweet potatoes
1 cup julienned smoked sausage
½ cup butter
1 cup diced onions
½ cup diced celery
¼ cup diced red bell pepper
¼ cup minced garlic
1 cup flour
3 quarts chicken stock
1 quart heavy whipping cream
½ cup sliced chives
½ cup chopped parsley
Salt and cracked black pepper to taste
Louisiana Hot Sauce

Directions: Chop baby spinach into ¼ inch squares. Reserve ¼ cup of spinach for garnish. In a heavy-bottomed Dutch oven, melt butter over medium-high heat. Stir in smoked sausage, onions, celery, bell pepper, and garlic. Saute` 3-5 minutes, stirring constantly. Whisk in flour, stirring until a blonde roux is formed. Add chicken stock, slowly, stirring constantly until a soup consistency is achieved. Stir in sweet potatoes. Bring to a rolling boil, reduce to simmer and cook approximately 30 minutes. Use additional stock to retain proper consistency. Mix in heavy whipping cream, spinach, chives and parsley. Season to taste using salt, pepper, and hot sauce. When potatoes are tender, serve in soup bowls and garnish with reserved spinach.

YIELD: 8-10 servings
1/21/2015 8:20:01 PM
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