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Terri Reed's Yam and Sausage Soup


Terri Reed’s romance and romantic suspense novels have appeared on Publisher’s Weekly top 25, Nielsen’s Bookscan top 100 and featured in USA Today, Christian Fiction Magazine and Romantic Times Magazine, finaled in RWA’s RITA contest, National Reader’s Choice Award contest, ACFW’s The Carol Award contest. Contact Terri @ www.terrireed.com.

Terri's Latest Book Release - Agent in Training

Classified K-9 Unit: These FBI agents solve the toughest cases with the help of their brave canine partners
FBI intern Zara Fielding and her K-9 partner, Radar, stumble across a robbery gone wrong and put themselves in the criminals’ crosshairs. Her childhood friend FBI computer guru Dylan O’Leary works for the secretive FBI unit she longs to join, and he vows not to let anything happen to her. As they work to stay one step ahead of the bad guys, new feelings ignite. When she goes missing, it’s only Dylan—and Radar—who can track her down. Will they arrive in time to save her and the future she and Dylan have started dreaming about? Buy the book HERE. 


Terri's recipe for Yam and Sausage Soup

This recipe was given to me by a friend who got it from a friend and so on. Not sure where it originated. I made some changes to the version I was given.

2 tablespoons extra-virgin olive oil
1 10- to 11-ounce fully cooked smoked sausage--I used Andouille (a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings) 
2 medium onions, chopped—I used sweet whites onions
2 large garlic cloves, minced
A dash of red pepper flakes (adds a little kick but can be skipped if you don’t want spicy)
2 pounds red-skinned yams--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-I used Yukon white potatoes
8 cups low-salt chicken broth
A splash of white wine for acidity.
1 10-ounces of greens—I used a mix of spinach and arugula. If you don’t like the peppery taste of arugula you could stick with spinach only. I think baby kale would also work nicely in this soup.

Heat 2 tablespoons oil in a Dutch oven or heavy large pot over medium-high heat. Add whole sausage; cook until outside skin is brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain, then cut into smaller bites and brown again then transfer back to paper towel and set aside. Add onions, garlic and red pepper flakes to same pot used to brown sausage 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 and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash, some or all, of potatoes in pot. Add browned sausage to soup. Stir in greens and simmer just until wilted, about 5 minutes. Season with salt and pepper to taste. Divide among bowls and serve with bread or rolls which are great for dipping into the soup. Serves 8.