Wednesday, August 24, 2011

Garlic soup with roasted rosemary yams

       Once upon a time, there was a girl.
       The girl lived in a small village with a beautiful castle. This castle was a glorious edifice. Inside its walls was nearly everything the heart desired.

*

       The girl knew that if she could only reach the castle, she could obtain a magical device that would permit her to make the soups and sauces of which she could only dream.



       But the girl had a problem. The castle was two miles away in the hot summer sun, and besides walking, she had no way of getting there except her sister's two-wheeled conveyance, which was at risk of being purloined by the local band of ruffians, and the local coach, which cost three silver coins.
       So one morning, very early, when the air was still cool and only the clerks and monks and food service workers were awake, the girl stole out of the house and set out on her epic journey.
       The trials she endured would take too long to describe. There was dust. There was heat. There was a very large hill.
       But at long last, she arrived home again with her long-sought-after device.
       ... upon which she washed it, roasted 26 cloves of garlic, threw them into a pot with nine raw cloves and myriad other ingredients, blended it all up, ate it with sweet potatoes and parmesan, and proceeded to scare off her friends for the next twelve hours.
       Ladies and gentlemen of the jury: I give you ...


Garlic soup with roasted rosemary yams**
A wimp's version of Joy the Baker's roasted garlic soup with rosemary roasted potatoes 

Ingredients:
  • 26-30 cloves of garlic, separated but unpeeled
  • 2 yams, diced
  • olive oil
  • 1 T. dried rosemary, crushed
  • salt
  • 2 T. olive oil
  • 2 medium onions, sliced into half-rings
  • 2 Yukon Gold potatoes, diced
  • 1-18 raw garlic cloves (strictly optional)
  • 2 tsp. thyme
  • 4 c. chicken broth
  • 3 T. lemon juice
  • ¾ c. plain yogurt
  • grated parmesan
  • olive oil for drizzling
Directions:
  1. Place unpeeled garlic cloves in oven-proof dish, drizzle with olive oil, and sprinkle with salt.
  2. On baking sheet, toss yam chunks with oil and rosemary. 
  3. Roast yams and garlic at 350°F for 30-40 minutes, or until tender. Peel garlic.
  4. Heat 2 T. olive oil in stock pot over medium heat. Add onions, Yukon Golds, and thyme, and cook until onions are tender. (Note: Feel free to add up to 18 peeled raw garlic cloves at this point, but beware: they add flavour quickly. I first made this soup with 9 raw cloves, and that was borderline too much for my wimpy tastebuds. I might use 3-4 next time.)
  5. Add broth and peeled roasted garlic, and raise heat. Simmer until potatoes (and raw garlic, if used) are tender.
  6. Blend soup in batches and return to pot. Add yogurt and lemon juice. Keep over low heat until ready to serve.
  7. Scoop roasted yams into soup bowls. Add soup. Top with parmesan. Swirl in extra lemon juice, plain yogurt, and/or olive oil if desired.
*Thank you, Wikipedia.
** I know the whole thing about how most yams aren't really yams, but orange-fleshed sweet potatoes. I know. It's an undeniable fact. It's an equally undeniable fact that "yams" is easier to type than "orange-fleshed sweet potatoes."

2 comments:

  1. This sounds delicious, and perfect for fighting off any colds coming your way; garlic is a great booster of the immune system, and it's delicious!

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  2. Very true! If nothing else, the garlic will keep away sick people so you don't catch their germs, and the cheery orangeness of the yams will boost morale. :)

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