Creamy Bisque of Roasted Red Garnet Yams
Yams finally get their place in the spotlight with this stunningly beautiful, sumptuous soup.
- 6 medium red garnet yams, scrubbed Add to list
- 1 pound organic silken or soft tofu, drained Add to list
- 1 to 4 tablespoons organic white miso Add to list
- 4 to 6 cups hot water, as necessary to thin bisque Add to list
- 1 medium, organic onion, peeled and diced Add to list
- 1 tablespoon organic, unrefined sesame oil Add to list
- 1/3 cup golden sherry wine 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 sea salt, as desired Add to list
- Freshly ground white pepper to taste Add to list
Preheat oven to 375° F. Bake yams on a baking sheet until very soft when pinched (45 minutes to 1 hour). Scoop out approximately 5 to 6 cups of pulp. Purée in food processor (or work in small batches in blender), with crumbled tofu, miso and water. Process until very smooth and silky.
Meanwhile, sauté onion in oil in a large pot over medium heat, stirring occasionally. Deglaze pan with sherry and simmer for 2 minutes. Reduce heat to medium low. Add the puréed bisque ingredients and slowly reheat for 10 minutes or so. (May be made ahead, refrigerated and reheated before serving).
In the final 2 or 3 minutes of heating, add nutmeg, ground coriander seeds, salt if needed, and pepper. Taste and adjust seasonings.
When serving, garnish with additional grated nutmeg. This soup is excellent with herbed croutons and/or rustic, hearty bread.
Recipe by, former PCC Nutrition Education Manager