In my further adventures in cooking with purple yams, I thought I would make Purple Yam Soup. I had leftovers after trying them simply boiled. They were, shall we say, not pleasant cooked that way.
I made this recipe up and have to say, it was one of the best soups I have ever tasted. You could probably switch out regular yams or sweet potatoes for purple yams but you wouldn't get this rich colour.
Purple Yam Soup
1 medium onion, chopped
1-2 tbsp. butter
1 can consommé (concentrated)
1 can water
Leftover boiled yams - about 2 cups - cut into small pieces (sugar cube size or smaller)
1 tbsp. or so concentrated liquid beef bouillon
1 cup coconut cream
Melt the butter in a saucepan. Sauté the onions in the butter until translucent. Add the consommé, water, and bouillon and stir. Add the yams and coconut cream. Allow to heat. Remove the saucepan from the heat and blend the soup thoroughly with a hand blender. If using a canister blender, blend only a small portion at a time or it will explode all over the kitchen, make a big mess, and maybe even burn you. (Experience speaking here.)
When soup is thoroughly blended and smooth, re-heat and serve with a dollop of heavy cream, yogurt, or coconut cream. I had only coffee cream, which didn't look as pretty but the soup was so good, we didn't care.
Try it. It's quick, easy, and delicious.
If you don't own a hand blender, I recommend getting one. It's a useful kitchen tool for soups, smoothies, and frothy drinks. You can find a selection of hand blenders HERE.
Purple donuts? Yes. Yesterday I bought some purple yams at the green grocer around the corner. I didn't know such a food existed so I thought I'd give them a try. Yams and sweet potatoes are low on the glycemic index, so if you're avoiding carbs it's easy to swap them out for regular potatoes.
I was in a hurry getting dinner ready so I simple peeled the yams, cut them in cubes and boiled them. My impression wasn't great. They were dry, sticky, and starchy tasting, so naturally, we had some left over. I thought I'd make soup out of them tomorrow.
While searching for a recipe, I came across this one for Purple Donuts. They would be fun to serve for the holidays as the purple color would sure attract attention.
1. Peel the skin off the purple yams and roughly chop them. Drop them in a pot of boiling water till they soften before mashing them.
2. In a big bowl, combine the mashed purple yam with the self raising flour. Not too much or it will make the donuts quite hard—about 3 tbsps, just to be able to bind the mixture together.
3. Roll into balls, flatten slightly and with your little finger, pierce a hole in the centre of the dough to shape like a doughnut. Place on a floured surface.
4. In a pan, heat the oil and slow fry them on a medium high heat. Flip over once they are cooked on one side.
5. Once cooked, remove from oil and drain on kitchen towel.
Dust with powdered sugar and serve!
Thanks to Farianti at My Simple Delights.
Suzanne and Wendy
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