Creamy Bisque of Roasted Red Garnet Yams

Serves: 6

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Sweet potatoes get their place in the spotlight with this beautiful, sumptuous soup.

Ingredients

Preparation

Preheat oven to 375° F. Using a fork or a paring knife, poke a few holes in each yam, so the 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 onion in oil in a large pot over medium heat, stirring occasionally, until onions are soft and golden. Deglaze pan with sherry, reduce heat to medium low and simmer for 2 minutes. Add the 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 if needed, and pepper. Taste and adjust seasonings. When serving, garnish with additional grated nutmeg.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Learn more about our recipes. View guidelines »

More about: tofu, yams

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Yam Bisque

This soup was ok - in my opinion needs a little more flavor. I added some freshly grated ginger that worked well.

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login