Maureen. Cardamom

[Guest guest]

I add it to bread I bake, sugar cookies and so many other recipes. It is my

very favorite spice. I love to open the bottle and inhale.

Donna donna bo bonna banana fanna fo fonna

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Maureen <ailanthus

 

Fri, 19 Oct 2007 13:08:23

 

Re: Creamy Yam Soup

 

 

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.

>

>