Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 Cardamom....... I must make this Donna Sent via BlackBerry from T-Mobile Maureen <ailanthus Fri, 19 Oct 2007 12:39:50 Creamy Yam Soup This is from Fat Free & Delicious by Siegel, which I don't own, but someone was kind enough to pass this recipe on to the Healthy Cheap Cooking list, so I'm spreading the love since it's comforting, easy & tastes like you fussed. I doubled the amount of stock because it tasted more like a puree than a soup to me originally, omitted the salt, subbed 1 tablespoon fresh ginger for the 1/4 teaspoon ground ginger, and added 1/4 teaspoon cayenne, somewhere between 1/3-1/2 teaspoon ground cardamom, and 1/4 teaspoon ground nutmeg. (We make a fairly bland stock though, so some combination of stock and water may work better with a more flavorful broth.) Creamy Yam Soup 5 cups stock or water 8 cups yams, peeled and chopped 2 large carrots, roughly chopped 2 large celery stalks, roughly chopped 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon salt Bring stock or water to a boil Add all ingredients Boil until all veggies are soft, approximately 30 minutes Let cool slightly, place in a blender or food processor, a batch at a time and blend until smooth Return to pot, keep warm on low heat for 15 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 This is from Fat Free & Delicious by Siegel, which I don't own, but someone was kind enough to pass this recipe on to the Healthy Cheap Cooking list, so I'm spreading the love since it's comforting, easy & tastes like you fussed. I doubled the amount of stock because it tasted more like a puree than a soup to me originally, omitted the salt, subbed 1 tablespoon fresh ginger for the 1/4 teaspoon ground ginger, and added 1/4 teaspoon cayenne, somewhere between 1/3-1/2 teaspoon ground cardamom, and 1/4 teaspoon ground nutmeg. (We make a fairly bland stock though, so some combination of stock and water may work better with a more flavorful broth.) Creamy Yam Soup 5 cups stock or water 8 cups yams, peeled and chopped 2 large carrots, roughly chopped 2 large celery stalks, roughly chopped 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon salt Bring stock or water to a boil Add all ingredients Boil until all veggies are soft, approximately 30 minutes Let cool slightly, place in a blender or food processor, a batch at a time and blend until smooth Return to pot, keep warm on low heat for 15 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 Cool! Especially since you're the inspiration for my current cardamom kick thelilacflower wrote: > Cardamom....... I must make this > Donna > Sent via BlackBerry from T-Mobile > > > Maureen <ailanthus > > Fri, 19 Oct 2007 12:39:50 > > Creamy Yam Soup > > > This is from Fat Free & Delicious by Siegel, which I don't own, but > someone was kind enough to pass this recipe on to the Healthy Cheap > Cooking list, so I'm spreading the love since it's comforting, > easy & tastes like you fussed. I doubled the amount of stock because it > tasted more like a puree than a soup to me originally, omitted the salt, > subbed 1 tablespoon fresh ginger for the 1/4 teaspoon ground ginger, and > added 1/4 teaspoon cayenne, somewhere between 1/3-1/2 teaspoon ground > cardamom, and 1/4 teaspoon ground nutmeg. (We make a fairly bland stock > though, so some combination of stock and water may work better with a > more flavorful broth.) > > Creamy Yam Soup > > 5 cups stock or water > 8 cups yams, peeled and chopped > 2 large carrots, roughly chopped > 2 large celery stalks, roughly chopped > 1/2 teaspoon cinnamon > 1/4 teaspoon ground ginger > 1/2 teaspoon salt > > Bring stock or water to a boil > Add all ingredients > Boil until all veggies are soft, approximately 30 minutes > Let cool slightly, place in a blender or food processor, a batch at a time > and blend until smooth > Return to pot, keep warm on low heat for 15 minutes. > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.