What’s not to love about fall? There’s the bright orange and red of the leaves in stark contrast against a deep blue sky. The crisp clean feel of the air that makes you feel exhilarated and energetic. The sounds of children giggling as they frolic in piles of leaves. The smell of soups and braises bubbling away on your stove.
I know that by the end of winter, I am craving the bright, fresh colors and flavors of summer, but right now it is all about the soups. This past week we had two soups, and I was perfectly okay with that. I’ve started making a big pot on Sundays and then heating up a mug of it at school for my lunch through the week. There is nothing nicer to a weary educator then a big cup of soup and chunk of homemade bread.
This Sweet Potato and Sausage Soup from Bon Appetit was a real winner. I mean just look at it, doesn’t it look like fall in a bowl?! I used chorizo sausage and I subbed kale for spinach. It was excellent.
Sweet Potato and Sausage Soup
3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach (or kale, stemmed and cut into 1 inch strips)
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 potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.