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Roasted Yam Soup

This Roasted Yam Soup yields a wide range of nutrients to tide you over the winter! The lowly Navy Bean is proud to possess an incredible array of essential vitamins and minerals for your diet. Add to that the delicous sweetness of deep orange yams with their Vitamin A, plus smokey flavored bacon, and you've got a meal or an entré that does more than its fair share in the nutritional and flavorful fare . . .

This soup is a prime candidate to be served with a crisp white wine and some crusty French or Italian bread!

Roasted Yam Soup

4-6 large yams

¼ lb bacon, diced

¼ cup flour

½ large sweet onion, minced

3-4 roasted garlic cloves, optional

1 cup white navy beans, cooked

1 tin vegetable broth

1 tin beef broth

1 tbls grated orange rind (or tangerine)

½ cup sour cream or plain yoghurt

1 tsp nutmeg, mounded

1 tsp ground savory

1 tbls freshly ground pepper

2 tsp Balsamic Vinegar

For this hearty soup recipe it's worth hauling out your food processor. Mincing a large fresh onion can be a real tear jerker, but a food processor does a lovely job of giving a fine consistency to minced onion. Process the roasted garlic cloves separately; they too will benefit from the ease and efficiency of a good-quality food processor.
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In a large Dutch oven, bring the beans to the boil with plenty of water and a little savory and salt.  Turn off heat and allow the beans to soak up the water as they cool.  Once they’ve returned to room temperature, drain and rinse the beans.  Repeat as necessary until the beans are just slightly crunchy. Once they are cooked, use the remaining water to add to the soup base.

In a hot oven (450-475° F), roast the yams, turning a few times until tender, around 40 – 45 minutes.  Using tongs, remove the skins and press through a potato ricer or mash with a potato masher.

Dice the bacon and fry in a large Dutch oven or medium stock pot.  Add the onion and continue to sauté until the onion begins to brown.  Add roast garlic cloves and sauté another minute or two.  Stir in the flour, then gradually add the broth.  Add the beans and their remaining water with savory, and simmer until the beans are split in the middle and completely tender.  Whisk in the yams, sour cream, and seasonings, and continue to simmer for another 1/2 hour.  Serve with a garnish of fresh herbs, if desired.
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