This is comfort in a bowl: rich, velvety yams scented with ginger. Divine, low fat, and smoother than silk on the tongue.
Course
Soup
Cuisine
Canadian
Prep Time10minutes
Cook Time13minutes
Total Time23minutes
Servings4-6
AuthorValerie Lugonja
Ingredients
50gonion
10gginger, washed and unpeeled
20golive oil
400gyams, roughly cubed, washed and unpeeled
200gpotato, roughly cubed, washed and unpeeled
30groasted, unsalted cashew nuts
450gchicken homemade or organic, free range stock
200gwhole milk
1teaspoonsalt
pepper to taste
whole grated nutmeg(optional)
Instructions
Scale onion and ginger into TM bowl; chop for 5 seconds at speed 0-7
Add oil, and sauté for 3 minutes at 100°C at speed 1
Scale chopped yam, potato, cashews, stock and salt into the TM bowl; cook for 12 minutes at 100°C on speed 1
Pulverize for 30 second at 0-10, two times (one minute, total)
Scale in milk; add pepper to taste; blend for 30 seconds at speed 2
Serve garnished with freshly grated nutmeg
Recipe Notes
The smaller you chop the potato, the faster the soup will cook; as I am preparing this for a demonstration, the cook time is shorter as I took longer with my preparation before the client arrived. To save preparation time, chunk the veggies and extend the cooking time. I also cook until the yam is just beginning to mash; is is a firm mash. Then I puree to preserve the nutrients as much as possible.