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.