SWEET POTATO and ANDOUILLE BISQUE

Sweet potato and andouille bisque 

3 small sweet potatoes 

¼ pound andouille sausage 

½ pound (2 sticks) butter 

1 cup flour 

1 medium onion (Vidalia where available), finely diced 

½ bunch celery, finely diced 

1 red bell pepper, finely diced 

1½ teaspoons cayenne pepper 

1 quart heavy cream 

½ gallon (about) scalded milk 

Salt to taste 

Freshly grated nutmeg 

Boil sweet potatoes until tender, then peel and puree. Dice the andouille. In large stock pot, saute all vegetables and cayenne in butter until vegetables are tender. Add flour and heat for 2 to 3 minutes, but do not brown. Add pureed sweet potatoes and diced andouille. Stir to mix. Add heavy cream, stirring constantly from here forward. Add scalded milk to desired richness. Add salt to taste. Finish with fresh grated nutmeg across the top of the finished bisque.