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Yam and Fresh Ginger Soup Serves 4 to 6 1 to 2 large yams, about 2 pounds 2 tablespoons unsalted butter 1 1/2 medium onions, sliced 2 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 3 tablespoons grated or minced fresh ginger 3 cups chicken stock 1 cup heavy cream 1 cup half and half Juice of 1/2 lime Preheat oven to 350 degrees F. Bake yam(s) until thoroughly soft, about 1 hour. (The sugar will rise to the surface and form syrup droplets on the yam's skin when done.) When cool enough to handle, peel and cut into slices. Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 10 minutes. Add ginger and cook an additional 3 minutes, stirring occasionally. Add sliced yam and chicken stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 10 minutes. Puree in a blender until smooth. Return to pot and stir in cream and half and half. Bring to a boil and remove from heat. Stir in lime juice and serve immediately. |
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