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pureed curried-yam soup
Pureed Curried-Yam Soup
Chef Allan Schanbacher
October, 2008, Page 224
Makes 3 to 4 quarts
Turkey bones and meat scraps
4 large carrots, cut into large pieces
2 large onions, cut into quarters
6 ribs celery, cut into large pieces
6 cloves garlic
1 bay leaf
8 sprigs fresh thyme
Makes 8 cups
2 tablespoons extra-virgin olive oil
2 cups diced onion
1 cup diced fennel
1 cup diced carrots
2 tablespoons minced fresh ginger
1 tablespoon curry paste or powder
1 teaspoon sweet or hot paprika
¼ cup chopped cilantro stems
4 cups peeled and diced yams
7 cups turkey stock (see stock recipe)
½ cup plain yogurt for garnish
¼ cup cilantro leaves for garnish
Kosher salt and freshly ground black pepper, to taste
Photo By Werner Segarra
Place all ingredients into a 10-quart stockpot and fill with enough water to cover ingredients by 1 inch. Bring to a boil. Reduce heat to low; simmer a minimum of 6 hours to a maximum of 10 hours. Turn off heat and let stand 30 minutes.
Carefully strain liquid through a colander into another pot. Discard bones and vegetables. Strain broth again through a very fine mesh strainer into smaller freezable containers (2- or 4-cup); chill in ice bath. When cool, label and date. Broth will keep in freezer up to 6 months.
Place a 3-quart soup pot on medium-high heat. Add oil, onion, fennel, carrots and ginger; season with salt and pepper to taste. Sauté 8 to 10 minutes, stirring a few times, until vegetables are soft and lightly browned.
Add curry paste or powder, paprika, cilantro stems and yams. Stir again and cook 2 minutes. Add the stock and mix well. Bring to a boil, reduce heat and simmer 40 minutes.
Working in small batches, purée soup until smooth. Pour through a fine mesh strainer into another pot. Heat on low and taste, adjusting seasonings if desired. Thin with more stock if the soup is too thick.
To serve, ladle into bowls and garnish with a drizzle of yogurt and a few cilantro leaves.
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