Andouille Sausage and Sweet Potato Soup
|Sweet potatoes||5 Medium|
|Andouille sausage||1 Pound|
|Chicken stock||5 Cup (80 tbs)|
|Concentrated apple juice||1 Cup (16 tbs)|
|Grated orange rind||1 Teaspoon|
|Tomato paste||3 Tablespoon|
Boil the sweet potatoes in a large pot in water to cover until tender. Drain, cool, peel, and coarsely mash.
Partially cook the sausage in a skillet. Wipe off the excess fat after cooking.
Wash, core, and thinly slice the peppers.
Combine the chicken stock, apple juice, sweet potatoes, orange rind, and tomato paste in a stock pot. Reserve 8 strips each of red, yellow, and green pepper for garnish. Add the remaining peppers to the stock pot. Stir well until blended on medium heat.
Add the bay leaf and sausage and simmer for 35 minutes. Discard the bay leaf.