I'm sorry to say that I had never had a yam until I met Keith. Or a parsnip or a turnip or squash. His mom is fond of making root vegetables and it actually took me several years to even try them at his family dinners. I am proud to say I am extremely fond of all root veggies now although the yam has a special place in my heart (or should I say palate)!
A pan of roasted yams is about as good as it gets. I could and do eat loads of them prepared in this fashion.
When my friend mentioned roasted yam soup on facebook I asked for the recipe straight away. I am more than pleased to tell you it's a divine thing....smooth as silk with a fabulous flavour. Here is the recipe with all credit going to my friend Jenn!
Peel and cube three good sized yams. Chop one onion and a few garlic cloves. Toss with olive oil, salt and pepper. Roast in a shallow pan at 375 degrees until tender.
Transfer to a large soup pop and add enough chicken stock to cover yams. I find that using the cartons (rather than OXO or bouillon cube) is best as the flavour is fabulous. Bring to a boil and simmer. Season to taste. At this point I used my immersion blender and pureed it all up nice and smooth. If it's too thick just add more stock.
Serve with a good crusty loaf of bread and you've got a warm and delicious meal.
5 comments:
That sounds so good, I can't wait to try it!
Did all the boys like it as well?
yum! can't wait to try this.
I'm going to give it a try too!
Sorry, but I'm not a soup gal or a yam girl so I'll just have to take your word for it that it's good since I have no intention of trying it. But hey, that just means more yams for you!
I made it tonight and it was delish! Roger & Blake both enjoyed it. Of course Roger said it needed some Ham in it! Karli wasn't home so not sure what she will think.
I also made foccacia bread using the MGCC french bread recipe. We dipped it in balsamic viniger and EVOO and it was GREAT with the soup!
Next time I will pick up a roast chicken from the super market to make Roger happy :)
Post a Comment