Yam Soup

Name: Yam Soup
Cuisine: United States
Ingredients: ½ teaspoon freshly ground white pepper; Salt; Crème fraîche or sour cream (optional); Crème fraîche or sour cream (optional); ½ teaspoon freshly grated nutmeg; ¼ teaspoon ground cinnamon; ¼ teaspoon ground mace; 2 tablespoons lemon juice; 6 yams (about 3 pounds); 8 cups Chicken Stock; 2 cups heavy cream

Preparation info

Serves
12

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

The great charm of this thick soup is that it presents the lush, rich flavor of yams with only slight adornment. If you find yams too waxy as a vegetable, you might prefer them as a soup.

Ingredients

6 yams (about 3 pounds)
8 cups Chicken Stock
2 cups

Americas
United States
Soup
Dinner
Gluten-free

Method

Peel the yams and cut them into 1-inch pieces. Place in a saucepan and cover with the chicken broth. Bring to a boil, cover, and simmer for 45 minutes. Pour into a food processor or food mill and purée.
Return the purée to the saucepan and stir in all the other ingredients. Bring to a simmer over moderate heat and serve immediately. If desired, top eac