This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Spinach and Sweet Potato Soup 1 pound Portuguese chorizo sausage (or any other mild sausage), casings removed 1 tablespoon olive oil 2 teaspoons grated or finely minced garlic 2 cups chopped yellow onion 3 cups sweet potato, peeled and chopped into ½″ cubes 4 cups chicken stock 1 bay leaf 1 bunch Virginia Savoy spinach, cleaned, stems removed and chopped (Baby spinach may be substituted, but Savoy affords a richer flavor) 1 teaspoon salt (if needed) ½ teaspoon pepper (if needed) Dice the peeled sausage into small chunks. In a large pot over medium-high heat, cook the sausage in olive oil, breaking it up with the back of a wooden spoon until almost cooked thru, about 5 minutes. Add garlic and onion, stir mixture and cook for several minutes. Add sweet potatoes, and stir thoroughly. Add chicken stock and bay leaf, and let mixture come to a boil, uncovered. Cook until sweet potatoes are tender, about 20 minutes. Add chopped spinach, and stir for 5 minutes until spinach is tender but not cooked. Turn off heat, taste for salt and pepper; add if necessary (The type of sausage used will determine salt needs). Remove bay leaf and serve warm.