Monday, June 16, 2014

Yam and Sweet Onion Soup

Wilma found this recipe in Prevention Magazine.  If you can't find yams, you can easily substitute sweet potatoes, or even a winter squash like butternut.  This soup was part of the International Dinner Group menu with the Healthy Foods theme.  We all enjoyed the flavours and lightness of the soup.
Soup served with a salmon millet cake topped with gingered tomato marmalade    
 This recipe would serve four.
1 T unsalted butter (I use whatever butter is at hand)
1 large sweet onion, diced
1 T curry powder
2 medium yams or sweet potatoes (about 1 1/3 lbs total) peeled and diced
4 cups reduced sodium vegetable broth
½ cup half and half cream

Melt the butter in a saucepan over medium heat. Add onion, curry powder and ¼ tsp pepper. Stir until aromatic, about 5 minutes. Add sweet potatoes and broth. Simmer, covered, until vegetables are tender, about 30 minutes.

Transfer to blender, puree until smooth. Stir in ½ and ½. Season to taste, garnish with chives.

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