Dianne from Sydney said:
I'm from Australia and I think this is a great idea. I hate throwing out food, so I awlays try to find a way to... More
Lick your bowl yam soup
Turn tired yams or sweet potatoes into a delicious, warming soup. Or after Hallowe’en, swap in your left over pumpkin instead!
Ingredients show imperial units
Serves 4
- 3 yams or sweet potatoes, peeled and cut in ½” slices, then quartered
- 1 large or medium onion, chopped
- 1-2 garlic cloves, peeled and crushed
- 1 potato, peeled and roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 celery stick, roughly chopped
- 1.1 litres chicken stock
Stocks
Made from your meat and fish bones.
Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.
- crème fraiche , to serve
Crème fraiche
The French version of soured cream, it’s twice as rich, and thicker than the British version of sour cream.
- It can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. Great for adding to leftovers, as it is quite rich and can withstand being heated.
- Plain full-fat yoghurt can be used instead of crème fraîche in cooking as long as you heat it gently – adding a little cornflour, which can help to prevent it from separating.
- The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets in the UK.
Instructions
- In a large saucepan put in the yams or sweet potatoes, onion, garlic, potato, carrot and celery, and cover with chicken stock.
- Bring up to the boil, then simmer for 20-30 minutes until the vegetables are very soft.
- Remove from the heat and allow to cool slightly.
- Ladle the soup in batches into a blender and puree until smooth. Alternatively, use a hand mixer and puree the soup directly in the saucepan. Season to taste.
- To serve; ladle into warm soup bowls and garnish with a swirl of crème fraiche and a sprinkling of flat leaf parsley.
