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

Yams finally get their place in the spotlight with this stunningly beautiful, sumptuous soup.



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 Goldie Caughlan, former PCC Nutrition Education Manager

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More about: tofu, yams


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Yam Bisque

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

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