Creamy Bisque of Roasted Red Garnet Yams
Yams get their place in the spotlight with this beautiful, sumptuous soup.
- 6 red garnet yams, scrubbed Add to list
- 1 pound silken or soft tofu, drained Add to list
- 1 to 4 tablespoons white miso Add to list
- 4 to 6 cups hot water, as necessary to thin bisque Add to list
- 1 onion, peeled and diced Add to list
- 1 tablespoon toasted sesame oil Add to list
- 1/3 cup golden sherry Add to list
- 1 1/2 teaspoons freshly grated nutmeg Add to list
- 1/2 teaspoon ground coriander seeds Add to list
- 1/2 teaspoon salt, or to taste Add to list
- White pepper, to taste Add to list
Preheat oven to 375° F. Using a fork or a paring knife, poke a few holes in each yam, so steam can escape while cooking. Roast yams on a baking sheet until very soft, 45 to 60 minutes. Allow to cool until you can handle them comfortably. Scoop out approximately 5 to 6 cups of pulp.
Purée yam pulp in a food processor, along with crumbled tofu, miso and water. Process until completely smooth and silky.
Sauté onions in oil in a large pot over medium heat, stirring occasionally, until soft and golden. Deglaze pan with sherry, reduce heat to medium-low and simmer for 2 minutes. Add puréed yam mixture and slowly reheat for 10 to 15 minutes, until warmed through.
In the final 2 minutes of cooking, add nutmeg, ground coriander seeds, salt and pepper. Taste and adjust seasonings. When serving, garnish with additional grated nutmeg.
Recipe by, former PCC Nutrition Education Manager