I accidentally misread an ingredient when attempting to follow this recipe from Epicurious. I was pleasantly surprised that even with my mistake, this sweet potato and sausage soup still came out great!
It was one of those nights where I was determined to use the items that I already had at home to make a comfort dish. Aside from having to use frozen spinach (about five ounces) in lieu of fresh spinach, I thought I had everything else I needed from the recipe’s ingredient list.
I took the sausage out of the refrigerator and got to work. It wasn’t until I was throwing out the empty package that I realized the label said sweet luganiga sausage rather than the smoked Portuguese linguiça sausage that the recipe called for. Since I already started the process, I just went with what I had.
I cooked the sausage adding some smoked paprika and ground chipotle chile pepper, then added more to the vegetables. I figured those two spices might provide some of the flavor that I missed from not using the appropriate ingredient.
The base certainly made for a wonderful soup even though I improvised a little on the meat. I definitely plan on trying this recipe again and will use the correct sausage next time!
Here is the original recipe: http://www.epicurious.com/recipes/food/views/Sweet-Potato-and-Sausage-Soup-240092
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
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.