Mar
9
Comfort-in-a-Bowl on a Cold Day
The yam has resurfaced in a variety of ways the last few years. Oven baked fries has become a popular favourite at trendy eateries. I like to mix the yams with the russets when I do oven roasted fries. The big draw is that this rich, sweet, velvety root comes packed with potassium, vitamin C, fibre, and a variety of other “really good for you” nutrients. I was always the little girl at the Christmas table scraping off the brown sugar, butter, and (heaven forbid) marshmallows. Yams are so perfect on their own. The additional sweet stuff is so unnecessary. And the colour is just gorgeous, isn’t it? I still love to peel a yam to reveal the unexpected deep orange flesh. It is the rich and velvety smooth texture of this root vegetable that creates the luscious ribbon of flavour on the tongue.
This entry is for Diane. She and Christine were over Saturday. I made them this soup and didn’t pay attention to the cooking time. She had said she was craving this soup, as she had it when she was over another time… and I was so excited that I could make it for her so easily. I always have the ingredients for this soup, but didn’t take the time to write it down. Diane loved it, and this time insisted I share the recipe, so Diane, this is for you.
I am sure you can figure out how to make this soup without a Thermomix if you make soup; however, with a Thermomix it is an absolute pleasure. This could almost be a wordless recipe, but I will include the recipe at the end of the writing, as always. The Thermomix is my new toy this year, and a big gift to myself as I had been so ill last year. I cannot tell you how much my health has improved as I am able to prepare healthy meals that I can actually digest with this “wonder machine”. If you have never heard of a Thermomix, and you are in Edmonton, or Alberta, contact me for a demonstration! If you are from somewhere else, just Google your area and I am sure you can find someone to show it to you. Many find it costly, but it has actually saved money for me, this year. It is all about what you like to do and what you enjoy. I love cooking and this machine has widened the possibilities in my little kitchen laboratory about 1000%!
Start by mincing the onion, garlic and ginger; scrape down the sides, and sauté.
For three minutes at 100 degrees C, speed 1. It heats up so quickly, that before three minutes are up, it is 100 degrees and steaming!
Smell it! YUM! Open the lid, place in the yams, potatoes, and chicken broth. Make sure all are cubed evenly for best cooking.
For fifteen minutes, this time, at Varaoma temperature, speed 1. This is the part I love. The soup cooks, gets stirred constantly, and the Thermomix calls me when the time is up! Add the cashews, the milk, the salt and pepper and puree.
Can you feel the silky smooth texture? Nothing purées with greater precision than the Thermomix. I have just finished this, and I am craving it again! I think I have to go and have a bowl. I love it with a dollop of my homemade yogurt and a bit of fresh nutmeg grated over the top. Yum. Yum. Yummers. ENJOY!
Sweet Potato Soup: Recipe
Ingredients:
- 50g onion, roughly chopped
- 5g ginger
- 20g olive oil
- 400g yams, roughly cubed
- 200g potato, roughly cubed
- 30g baked Cashew
- 450g chicken stock
- 200g milk
- salt and pepper to taste
- nutmeg (optional)
Instructions:
-
Scale onion, ginger into TM bowl; chop for 5 seconds at 100°C on speed 7
- Add oil, and sauté for 3 minutes on Varoma at speed 1
- Scale yam, potato, cashews, stock and cook for 15 minutes at 100°C on speed 1
- Pulverize for 1 minute at 0-10
- Scale in milk; add s and p and blend for 2 minutes at speed 2
- Serve in bowls garnished with grated nutmeg, a dollop of homemade yogurt, chopped green onion or crushed salty cashews
