YAM SOUP
A sweet simple yam soup with lots of flavor!
Provided by LIL_PYRO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 65.7 g, Fat 0.7 g, Fiber 9.3 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 251.6 mg, Sugar 2.8 g
DUCK SOUP WITH BROWN RICE AND YAMS
Duck and rice in a savory broth, offset with the sweetness of yams and green peas. Hearty enough for a main dish. If you can get a large (6 pound) duck, cut off the breast and save it for another recipe.
Provided by Lorac
Categories Duck
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place duck pieces in a soup pot and brown over medium heat.
- Add broth and water, bring to a boil and skim away any scum that forms.
- Add onion, celery, carrots, bay and sage leaves, cumin, ginger and thyme.
- Bring back to a boil, reduce heat and simmer 45 minutes.
- Remove duck pieces and let cool.
- Strain and degrease stock.
- Return stock to pan, add rice, bring to a boil, reduce heat and simmer 25 minutes.
- In the meantime, remove duck meat from bones and dice.
- Add duck meat and yam to the pot, bring back to a boil, reduce heat and simmer 20 minutes.
- Add peas and simmer 5 minutes or until tender.
- Add chopped sage and ladle into soup bowls.
BROWN GARLIC YAM SOUP
Provided by Ming Tsai
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place carcass, wings, and bones in a small stockpot and cover with cold water. Bring to a simmer.
- Place unwashed roasting pan back on a hot burner and add 2 tablespoons rendered turkey fat. Brown the garlic, onions, carrots, and celery. Add vegetables to the stockpot with the carcass with the thyme and peppercorns. Bring to a simmer and let cook for 2 to 3 hours.
- Strain and remove all the bones. Save the vegetables and place back in the stockpot with the 1 quart of turkey stock. Add the leftover yams and puree with butter. Check for seasoning.
- In a separate small saute pan, heat up the remaining rendered turkey fat. Saute the shiitakes and leeks together until mixture is dry and very fragrant. Chop up the shiitake-leek mixture and fold in with the sour cream, juice, and chives.
- Plating: Serve in warm soup plates and place a small dollop of sour cream on top.
- Beverage: Leftover buttery California Chardonnay
HEARTY DUCK AND WILD RICE SOUP
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, appetizer
Time 50m
Yield Six or more servings
Number Of Ingredients 11
Steps:
- Cut the duck into serving pieces. Crack the backbone in half lengthwise. Cut away and discard any peripheral fat from the duck pieces. Sprinkle the pieces with salt and pepper.
- Heat a heavy kettle and add the duck pieces skin side down. Add as many pieces in one layer as the kettle will hold. Cook these pieces until they are nicely browned, about four or five minutes. Continue until all the pieces are browned. As the pieces are cooked, strain off and discard the fat.
- Return all the pieces to the kettle and add the onion, coarsely chopped carrot and garlic and cook three minutes, stirring constantly.
- Add the broth and bring to the boil. Simmer about one hour or until the liquid is reduced to about six cups. Skim off any scum and fat from the top as it accumulates.
- Remove and reserve the meaty duck pieces, such as legs, breast, thighs and so on. Discard the bony parts, such as the backbone.
- Strain the six cups of duck soup into a saucepan and bring to the simmer.
- Remove the meat from the reserved duck pieces and cut it into small dice. There should be about two cups of meat.
- Cut the mushrooms into small squares. There should be about two cups.
- Put the mushrooms, diced meat, wild rice, leeks and carrots into a kettle and pour the hot soup over them. Let simmer about two minutes. Serve piping hot.
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