The two main healthy ingredients in this Sweet Potato and Spinach Soup are both in season and available at the CCFM right now. Other less than healthy, but equally (more?) delicious ingredients on the list - smoked sausage and heavy whipping cream - are available year-round!
Wash spinach leaves to remove any sand or grit; chop into 1/4-inch squares. Set aside. In a heavy-bottomed Dutch oven, melt margarine over medium-high heat. Add smoked sausage, onion, celery, garlic, and bell pepper; sauté for 3 to 5 minutes, stirring constantly. Sprinkle in flour and stir with a wire whisk to form a blonde roux. Add chicken stock, one ladle at a time, whisking constantly until soup consistency is achieved. Add sweet potatoes. Bring to a rolling boil, then reduce to a simmer and cook for about 20 minutes. Add spinach and cook about 10 additional minutes. Additional stock may be added to retain proper consistency. Add cream, chives, and parsley. Season to taste with salt, pepper, and hot sauce. Once potatoes are tender, serve in individual soup bowls and garnish with finely chopped spinach.
Recipe compliments of Chef John Folse
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.