Ingredients:
Serves 4-6
1.5kg yams
2 onions, sliced thinly
1 clove garlic
1 fresh bay leaf (optional)
2 sprigs fresh thyme
75ml maple syrup
Oil
Chicken or vegetable stock
Salt and freshly ground pepper
Cream to garnish (optional)
Method:
Preheat your oven to 200degC.
Put the washed yams into a baking dish and drizzle over the maple syrup, sprinkle with a little salt and pepper. Give the pan a shake to coat all the yams. Roast until the yams soften and caramelise (10-15 minutes).
Meanwhile in a large pot, add a little oil and cook the onions and garlic gently without colouring for at least 5 minutes. This stage is vital to adding more depth of flavour to your soup.
When the yams are ready add them to the onions. Pour a little stock into the oven dish which the yams were cooked in and give it a scrape to ensure you get all the yummy bits off the pan. Pour all the liquid into the pot with the yams and onions. Add some more stock to just cover the yams along with the thyme and bay leaf if using. Season lightly with salt and pepper and cook gently for at least 30 minutes so that the flavours have time to develop.
When the yams are soft and mushy and the soup has taken on a cloudy appearance, it is ready to puree, either in a food processor or with a stick wand. I like this soup quite smooth.
Check the seasoning and adjust if necessary. If it is too thick add a little more stock or water to loosen the soup to your desired consistency.
Serve in warm bowls. It does go well with a little fresh cream drizzled on top to soften the flavour.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
