Sweet Tomato's Golden Yam Bisque |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Sweet Tomato/Souplantation restaurants featured this soup on their menus in February 2012 in honor of potatoes. It was so good I hunted it down. Great autumn soup! Ingredients:
2 1/4 cups diced red onions |
2 tablespoons butter |
2 teaspoons minced garlic |
6 cups water |
12 cups diced peeled yams, cut into 1/2 # cubes or 3 lbs yams |
1 1/4 cups frozen corn |
3 1/2 tablespoons vegetable stock base |
2 teaspoons dried thyme leaves |
2 teaspoons kosher salt |
1/2 teaspoon black pepper |
2 bay leaves |
3/4 cup heavy cream |
2 tablespoons chopped italian parsley |
Directions:
1. In a pot, combine red onion, butter and minced garlic. Saute for 5 minutes.
2. Add water, yams, corn, vegetable base, thyme, salt, pepper and bay leaves to pot. Bring to boil and reduce to a simmer. Simmer until yams are tender.
3. Remove bay leaves.
4. Blend soup to puree with a handheld blender, leaving small pieces of yams.
5. Add cream and parsley to pot and stir. Season to taste with salt and pepper.
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