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.
Suzanne and Wendy
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