Quick Easy Soup Recipe - Puree Of Jewel Yam
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I created this easy soup recipe in the fall of 1999, I remember working on several new soups and chilies that year for the club that I worked for at the time (The marsh in Minnesota). My goal was simple, to create several new and exciting soups that had traditional fall flavors. Several weeks later I was working with jewel yams for a duck dinner and I thought they would make a great “puree” soup with also turned out to be incredibly healthy and contained no fat!! WOW. So here it is, enjoy! One word of caution, avoid maple syrup as a substitute for maple essence, it is too sweat and will taste more like something for on top of pancakes then soup.
6 medium jewel or garnet yams
4 cups water or vegetable stock
2 tablespoons brown sugar
2 - 3 drops maple essence
1/2 teaspoon salt
white pepper to taste
While preparing this soup it is important to pick out either Jewel or Garnet yams for their vibrant color, while other yams will work these variety offer excellent color and flavor. Peel the yams and cut into medium size pieces. Place the yams in a soup pot with the remaining ingredients and cover. Heat over a medium flame for 20 minutes or until the yams are tender. Once the yams are fully cooked let the soup mixture sit until cool. Puree in a blender until smooth, adjust the consistency if needed with additional water and heat. Taste and adjust the seasoning with salt and pepper if needed.
Servers 8
Recipe by Brian Johnson
Posted in Soup Recipes
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