Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 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 Sent via BlackBerry from T-Mobile 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. > > Quote Link to comment Share on other sites More sharing options...
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