Velvety Yam Soup

  • Peel the yams or sweet potatoes and slice into 3/4″ chunks.
  • Place in a 1-1/2 quart casserole dish.
  • Trim the leeks, slit lengthwise, and wash well to remove all grit.
  • Coarsely chop and add to the dish. Stir in the stock and dill.
  • Cover the dish with vented plastic wrap and microwave on high for 5 minutes, or until the yams or sweet potatoes are just tender.

Let stand for 4 minutes.

Transfer the mixture to a blender.

Pour the milk into a 2-cup glass container and microwave on high for 2 minutes, or until warm.

Add to the blender and puree. Serve warm.

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