It's soup weather! Both of the key ingredients for this Sweet Potato and Spinach Soup are in season and available at the market thanks to Timmy Perilloux, Ben, David, Pen and the crew at the Indian Springs Farmers Association and the Core's.

Ingredients

• 4 cups spinach leaves
• 1/2 cup margarine
• 1 cup julienned smoked sausage
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup diced garlic
• 1/4 cup chopped red bell pepper
• 1 cup flour
• 3 quarts defatted chicken stock
• 2 cups diced sweet potatoes (1/4-inch dice)
• 1 quart heavy whipping cream
• 1/2 cup snipped chives
• 1/2 cup chopped parsley
• Salt and cracked black pepper
• dash of hot sauce
• finely chopped spinach (for garnish

Directions

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.

Serves 10-12

Recipe compliments of Chef John Folse