golden yam bisque

Name: Golden Yam Bisque
Yield: 8
Ingredients: 2 1/4 cup(s) diced red onion; 2 tablespoon(s) butter; 2 teaspoon(s) minced garlic; 6 cup(s) water; 12 cup(s) peeled yams, diced 1/2-inch; 1 1/4 cup(s) frozen corn; 3 1/2 tablespoon(s) vegetable base; 1 stick(s) cinnamon; 2 teaspoon(s) dried thyme leaves; 2 teaspoon(s) kosher salt, or to taste; 1/2 teaspoon(s) freshly ground black pepper; 2 - bay leaves; 3/4 to 1 cup(s) heavy cream; 2 tablespoon(s) italian parsley, chopped

(1 RATING)

31 Pinches 1 Photo

Fran Say

Sunnyvale, CA

Updated on Jan 6, 2012

I first had this soup at Sweet Tomatoes and had to have the recipe. This is my version of this tummy-warming delight.

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yield 8 serving(s)

Ingredients

2 1/4 cups diced red onion
2 tablespoons butter
2 teaspoons minced garlic
6 cups water
12 cups peeled yams, diced 1/2-inch
1 1/4 cups frozen corn
3 1/2 tablespoons vegetable base
1 stick cinnamon
2 teaspoons dried thyme leaves
2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
2 - bay leaves
3/4 to 1 cups heavy cream
2 tablespoons italian parsley, chopped

How To Make golden yam bisque

Step 1

In a large pot, combine diced red onions, butter, and minced garlic. Saute for 5 minutes.

Step 2

Add all remaining ingredients except heavy cream and parsley. Return to boil and then reduce heat to simmer, until yams are tender, about 45 minutes. Remove bay leaves and cinnamon stick. With an immersion (handheld) blender, blend soup to puree. Leave small pieces of yam if you like.
Step 3

Add heavy cream and chopped Italian parsley and stir. Season to taste with salt and pepper.
Step 4

Yields approximately 10 cups.
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