This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"I was doing stand-up at a restaurant and there was a chalkboard on the street out front. It said, 'Soup of the Day: Cream of Asparagus.'"
-Ellen DeGeneres, Comic
Yams make for the perfect base of a hearty soup. You'd never know that they're good for you and the bacon and sage gives this a rich savory flavor. Serve with a side salad for a complete meal.
Traditionally a food was rubbed through a strainer, food mill or sieve until it was completely smooth. Now this is done using a blender or food processor.
Servings = 4 | Serving size =about 2 cups as an entree (or 1 cup as a starter)
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes good leftovers.
Serve with a side salad of your choice.
|1 1/2 lbs||yams|
|1 tsp||olive oil|
|1 medium||onion (diced)|
|1 Tbsp||dried sage|
|1/4 tsp||dried peppermint|
|1 cup||low sodium chicken broth|
|fresh ground black pepper (to taste)|
|1 cup||2% milk|
Preheat the oven to 325°F. Place the yams in the oven and bake for 40 minutes until slightly soft. Remove from the oven and let cool for about 10 minutes.
While the yams are cooking place the olive oil in a medium sauce pan over medium heat. Add the onion and cook for about 3 minutes.
Add the sage, peppermint, chicken stock, water, salt and pepper. Cover and cook for about 30 minutes and remove from the heat.
When the yams are cool, slice lengthwise and scoop out the flesh leaving the skins. Add the flesh to the pan with the soup. Cook for about 5 minutes and then puree until smooth. Add the milk and puree.
Reduce the heat to very low to keep the soup warm.
While the soup is keeping warm, place the bacon in a large skillet over medium-high heat. Cook on each side until brown but not crispy. Remove to a towel, pat dry and dice.
Slice the yam skins into a medium dice and add to the pan with the remaining bacon grease. Cook for about 5 minutes.
Add to the soup, stir and serve.
Serving size = about 2 cups as an entree
Servings = 4
Amount Per Serving
|Calories 343||Calories from Fat 87|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 3g||17%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 56g||19%|
|Dietary Fiber 8g||31%|
|Vitamin A 5%||Vitamin C 54%|
|Calcium 14%||Iron 8%|
|Vitamin K 11 mcg||Potassium 1676 mg|
|Magnesium 54 mg|