Monday, June 11, 2007

Yam and Peanut Soup

3 yams (1 1/4 pounds), peeled and thickly sliced
1 medium onion, sliced
1 (14 1/2 oz) can vegetable broth (or homemade)
1/4 tsp salt
1/4 tsp cayenne
1/4 cup smooth peanut butter
2 Tb chopped cilantro or parsley

In a medium soup pot or large saucepan, combine the yams, onion, broth, salt, cayenne, and 1 3/4 cup water. Bring to a boil, reduce the heat to medium, cover and cook until the yams are very soft when pierced with a fork, 10 to 15 minutes.

With a slotted spoon, remove the yams and onions to a food processor. Puree in batches until smooth, adding extra liquid as necessary from the soup pot.

Whisk the peanut butter into the remaining stock in the pot. Using a rubber spatula, scrape the yam puree back into the soup pot. Reheat, stirring to mix well. Season with additional salt and cayenne to taste. Garnish with cilantro or parsley.

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