If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I made olive-rosemary no-knead bread and had to try this salty bread with salmon. What better way to enjoy salmon on fresh bread than as a melt? (I am a sucker for cheese)
The sweet potato and spicy chorizo sausage blend surprizingly well in this soup, which was inspired by Julie Van Rosendaal’s Sausage, Black Bean, Sweet Potato Soup. I'm always buying sweet potatoes because they are usually much cheaper that the other types of bulk potatoes. I was elated to have a new purpose for them. - midnitechef
Sweet Potato Soup
- 1 good sized sweet potato, diced (the exact size is not the greatest concern – just make it all the SAME size)
- 1/2 yellow onion, diced
- pinch cumin seeds
- 1 can black beans, drained and rinsed
- 2 linka chorizo sausage
- 3 tbsp hot salsa
- 2 cups homemade chicken stock
- 2 cups water
- 1/4 cup crushed tomatillo
- 1 teaspoon salt
- The tomatillo adds some acidity to round out the flavours of the sweet potato, smoky cumin and spicy salsa. If you don’t have them where you live, you can use a diced tomato and tablespoon of vinegar. The salsa I used it not a typical off-the-shelf sauce, this is a very thin, hot and smoky sauce made in one of the Mexican grocery stores here.
- I started the soup by browning the chorizo, then removing it to work on the onion. Once the onions are soft, add the cumin seeds to lightly warm them to release the oils. Add the chorizo back in as well as everything except the black beans.
- Bring the soup to a boil and simmer, covered, for 5-6 minutes. Turn down the heat to low and add the beans, salt and pepper to taste. Continue simmering for another minute or until the sweet potato pieces are tender (but not falling apart).
- 1 can of salmon, drained
- 1/4 cup red onion, minced
- 3 tablespoons light mayo
- shredded cheese of choice (I use a Colby Jack)
- 4 slices of rustic, crusty bread (like a no-knead variety)
- Mix the salmon, red onion, and light mayo. Season with salt and pepper to taste.
- Heat the broiler on the low setting. Place the bread in one single layer, on a sheet tray. Toast very lightly under the broiler.
- Flip the bread slices over and top each with 1/4 of the salmon mixture and cheese.
- Return the tray to the broiler until the cheese melts and bubbles.
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner