I love making a nice big pot of soup on a lazy Sunday afternoon. It sets you up nicely with lunch for most of the rest of the week, and is a heck of a lot healthier than fast food! This recipe I whipped up the other day and I thought it was great. You can forego the nutmeg and cinnamon if you like, but I think they add a nice touch of earthiness and a delightful wintry aroma.
- 4-5 good sized yams
- ~1 cup onion (1/2 a large one or one small one. Or so.)
- 1 carton chicken broth (or vegetable if you’re a hippie)
- olive oil
- Salt and pepper
- 1/2 tsp. nutmeg
- 1/2 tsp cinnamon
- Baking sheet
- Aluminum foil
- Large stock pot
- Cutting board
- Large wooden spoon
- Blender, food mill, or immersion blender
Preheat your oven to 350 F. Peel the yams, wash them, and then slice and chop them so you end up with pieces about an inch wide, half an inch thick, and several inches long (like big steak fries). Line the baking sheet with foil. Toss the yams with enough oil to coat all sides evenly (about 2-3 Tbsp), and a good sprinkle of salt and pepper. Distribute evenly on the baking sheet and place in the oven. Bake until at least cooked through, turning yams once. This should take ~15 minutes. Test for doneness with a fork (should go through easily). You can let them go longer if you want a nice, smoky, caramelized flavour – but don’t let them burn!
Heat another couple of Tbsp of oil in the stockpot at high-ish heat. Dice the onion finely and put in the pot. Season with a little salt and pepper (or don’t, if you put a lot on the yams), nutmeg, and cinnamon (or not, if you prefer). Let the onions sweat, but don’t caramelize them.
When the onion is fully cooked, add the yams to the pot and let everything stir together and marry for a while. After a few minutes, add the broth, bring everything to a boil, then reduce and allow to simmer for a while. I’d give it at least ten minutes; since everything’s already cooked, there’s no need to boil it to death.
When everything’s cooked together, blend it all together until it’s nice and smooth and thick. I use an immersion blender, but if you have a good countertop blender, you’ll probably get fewer chunks left over.
When finished, taste the soup and season accordingly. I doubt you’ll need more salt or pepper, but if you want to, go for it!
Serve nice and hot with crackers or toasted, buttered bread – a great lunch!