Yam Soup I

Ingredients

2 large yams

1 large onion, thinly sliced

4 garlic cloves, minced

Unsalted butter or olive oil

Salt and freshly ground pepper to taste

4 cups chicken stock (see our chicken stock recipe)

Half cup heavy cream

Nutmeg to taste

1. Poke a couple of holes in the yams. Bake in oven at about 400 degrees for about an hour.

2. Cool the yams and remove the peels.

3. Heat the butter or oil in a Dutch oven on medium low heat. Put in onions, add salt to taste, and add the garlic after 2 minutes.

4. Continue to sauté the onions on medium-low heat, stirring from time to time, until translucent.

5. Chop the yams and add them to the Dutch oven. Use a potato masher on the yams.

6. Add the chicken stock and bring the soup to a boil. Reduce heat and simmer for 5 to 10 minutes.

7. Puree the soup in a blender or a food processor until smooth and creamy.

8. Add the cream, nutmeg and freshly ground pepper, and cook until the desired thickness is reached.

Serves approx. 4