This is a very simple Yam recipe that makes a brightly colored, rich tasting soup. A great comfort food on a chilly day!
You could use Sweet Potatoes instead of Yams, but you would lose the color.
4 medium size yams. (peeled and cut into 1.5 inch thick chucks)
1 medium onion. (chopped)
1 tbsp oil.
Approx 2 litres (2 quarts) of chicken soup stock. (I use two of those 950 ml chicken soup stock tetra-packs)
1 tbsp of Maple Syrup.
Optional: sour cream & chives or seasoned croutons.
Chop the onion and saute in a small pan with the oil.
Peel and chop yams (cut into 1.5 inch thick chucks) then place in a large soup pot.
Add just enough water to cover the yams and then cover and bring to boil.
Reduce heat and let simmer until yams are soft, but not too mushy.
Drain the “yam water”, leaving the yams in the soup pot.
Add the chicken stock and the sauteed onions to the soup pot.
Simmer soup mixture for an hour or so, then set aside and let it cool down a bit.
Once cooler, use a hand blender (immersion blender) to blend the soup.
Once it looks nice and smooth and a bright orange color (a bit like tomato soup), add the syrup and return to heat until you’re ready to serve.
Top with a dollop of sour cream and chives or seasoned croutons when ready to serve.
* This recipe makes a lot of soup, so cut the recipe in half for serving less than four.
** It freezes well too!
Compared to sweet potatoes, yams are starchier and drier. Yams are a monocot (a plant having one embryonic seed leaf) and from the Dioscoreaceae family. Sweet Potatoes, in parts of the world called ‘yams’, are a dicot (a plant having two embryonic seed leaves) and are from the Convolvulacea family. See Yam on Wikipedia
When I make soup it’s usually a pretty big production and it usually involves the slow cooker (see Things that sound funny when talking about slow cookers). Here’s one I made this morning that took only a few minutes to prep, cooked on the stove top and was ready by lunch time.
Simple and easy recipe…
2 cups uncooked lentils (not soaked or rinsed, just dry green or brown lentils)
8 cups of water or stock (I used Western Family Chicken Broth 946 mL, plus three cups of water)
1/2 onion, chopped
1 celery (I used 2)
1 potato (pealed, chopped in small cubes)
2 tablespoons oil (I didn’t add any oil)
2 bay leaves (take them out after the soup is ready, they’re not for eating)
1 1/2 teaspoons salt (I didn’t add any salt, I found the broth made it salty enough for my taste)
2 teaspoons vinegar (add, after the soup is done)
I put it all (except the vinegar, salt and oil) in a big soup pot and let it simmer on the stove for 2 hours and it was ready for lunch! Thank you Laurel’s Kitchen…