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Name: Chorizo Sweet Potato Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 cup Cavatelli; 1 tablespoon Olive oil; 4 each Chorizo links casing removed; 4 each Sweet potatoes peeled and cubed; 2 tablespoons Butter; 1 each Shallot minced; 2 each Garlic cloves minced; 32 ounces Chicken broth; 1/4 cup Milk; 1/4 cup Heavy cream; 5 ounces Croutons Ceasar (Wegmans)

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INGREDIENTS

1 cup Cavatelli
1 tablespoon Olive oil
4 each Chorizo links ; casing removed
4 each Sweet potatoes ; peeled and cubed
2 tablespoons Butter
1 each Shallot ; minced
2 each Garlic cloves ; minced
32 ounces Chicken broth
1/4 cup Milk
1/4 cup Heavy cream
5 ounces Croutons ; Ceasar (Wegmans)

INSTRUCTIONS

Cook pasta in a saucepan, and cook chorizo with olive oil in a Dutch oven over medium high heat.

While those are cooking, place cubed sweet potatoes in a microwave safe bowl and microwave for 10 -13 minutes, or until soft, You can also roast the potatoes at 400 degrees for approximately 20 minutes.

Once the pasta is cooked, place in a strainer and set aside, when the chorizo is cooked, scoop it out with a slotted spoon and put on top of the pasta.

Add the butter to the pan, then the garlic and shallot and stir for about 1 minute or until the shallot is translucent.

Next, add the cooked sweet potatoes and chicken broth to the pan and bring to a simmer, once simmering, stir in the milk and cream.

Remove about half of the mixture and blend the other half with an immersion blender until smooth, pour the remaining mixture back into the pan and stir to combine. Last, stir in the pasta and chorizo, and add salt and pepper to taste.

Serve with the croutons.

NOTES

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Chorizo Sweet Potato Soup

1 cup Cavatelli
1 tablespoon Olive oil
4 each Chorizo links casing removed
4 each Sweet potatoes peeled and cubed
2 tablespoons Butter
1 each Shallot minced
2 each Garlic cloves minced
32 ounces Chicken broth
1/4 cup Milk
1/4 cup Heavy cream
5 ounces Croutons Ceasar (Wegmans)

Cook pasta in a saucepan, and cook chorizo with olive oil in a Dutch oven over medium high heat.

Once the pasta is cooked, place in a strainer and set aside, when the chorizo is cooked, scoop it out with a slotted spoon and put on top of the pasta.

Add the butter to the pan, then the garlic and shallot and stir for about 1 minute or until the shallot is translucent.

Next, add the cooked sweet potatoes and chicken broth to the pan and bring to a simmer, once simmering, stir in the milk and cream.

Remove about half of the mixture and blend the other half with an immersion blender until smooth,  pour the remaining mixture back into the pan and stir to combine.  Last, stir in the pasta and chorizo, and add salt and pepper to taste.

Serve with the croutons.

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Nutrition

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Serving Size: 1 Serving (432g)
Recipe Makes: 4 Servings

Calories: 845
Calories from Fat: 418 (49%)

Amt Per Serving		% DV

	Total Fat 46.4g	62 %
	Saturated Fat 16.1g	80 %
	Monounsaturated Fat 18.3g
	Polyunsanturated Fat 8.2g
Cholesterol 197mg		61 %
Sodium 528.6mg		18 %
Potassium 972.6mg		26 %
Total Carbohydrate 55g		16 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 49.3g
Protein 49.5g		71 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 845

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