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Ingredients:
Vegetable Oil - 3 tblsp
Large Louisiana Sweet Potatoes - 4 ea
Medium Onion Diced - 1 ea
Green Bell Pepper Diced - 1 ea
Stock (Shrimp, Vegetable or Chicken) - 4 - 5 cups
Heavy Whipping Cream - 1 cup
Cajun Seasoning - 3 tblsp
Garlic Powder - 1 tblsp
Thyme - 1 tblsp
Onion Powder - 1/2 tblsp
White Pepper - 1/2 tblsp
Cinnamon - 1/2 tblsp
Brown Sugar - 3 tblsp
Shrimp (size 31-40) - 2 lbs
Directions:
- Bake Sweet Potatoes @350 until fork tender (aprox. 1 - 1 and 1/2 hours)
- Let Potatoes cool until you are able to handle them, cut in half lengthwise and scoop out of skin- reserve
- Heat Oil in soup pot over med/hi heat
- Cook onions and bell peppers in oil until softened
- Add 4 cups of stock, potatoes, heavy cream, and seasoning ... stir constantly for 3 minutes
- Reduce Heat to LOW, puree until smooth (if too thick, add more stock to desired consistency)
- Increase heat to a good SIMMER
- Add Shrimp and simmer until shrimp are fully cooked, stirring occasionally
- Serve with Toasted French Bread and Honey Butter
- Serves 10 - 12
- ** Shrimp can be substituted with Leftover Turkey or Roasted Chicken with the appropriate stock and this is still a great soup.
