Slammin’ Yam Soup
There’s nothing worse than having o feed people before you feed them, as in that odious task of providing lunch on Thanksgiving when you are also cooking that daunting T-day dinner menu later. Okay here’s what you do: make slammin’ yam soup the day before . It’s an easy recipe and I don’t know anyone who doesn’t like it except my husband who doesn’t like anything except chicken.
Just chop a couple of leeks (just the white part). Rinse them first–leeks are notoriously dirty, like they have been roughhousing in the back yard with my dogs. Cook them gently in two tablespoons of olive oil and one tablespoon of butter if you are not a dairy-phobe. When leeks re lost tender (about five minutes) add 1 or 2 teaspoons of curry powder and a tablespoon of fresh grated ginger and a teaspoon of kosher salt and a 1/2 teaspoon pepper.
Cook all that together for a few more minutes, then throw in three yams that have been peeled and cut into chunks. Add chicken broth, about one quart, and bring the yams to a simmer. Cook until tender, about 15 minutes.
Puree the soup in the food processor, adding more broth if you like it thinner. Add a splash (1/4 cup) of coconut cream or heavy whipping cream if desired.
Eat. You can sprinkle the top with snipped chives if you are not already too irritable to do one ore thing. If you are too irritable, consider turning your T-day dinner into a pot luck. Or simply medicate.Or meditate.
PS This recipe is also in The Crabby Cook Cookbook, so do’t try to steal it ’cause you will go to jail.