Recipe: Golden Yam Bisque

The fall menu at Souplantation and Sweet Tomatoes was one of their best, which featured seasonal warm soups and pumpkin-spiced bakery items. Their Gold Yam Bisque has us dreaming of sweaters and colorful leaves just thinking about it.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2011.

Makes about 10 cups

Ingredients

• 2 1⁄4 cups diced red onion
• 2 tablespoons butter
• 2 teaspoons finely minced garlic
• 6 cups water
• 12 cups 1⁄2-inch diced peeled yams (3 pounds)
• 1 1⁄4 cups frozen corn
• 4 tablespoons vegetable base (such as Better Than Bouillon)
• 2 teaspoons dried thyme leaves
• 2 teaspoons kosher salt
• 1⁄2 teaspoon black pepper
• 2 whole bay leaves
• 3⁄4 cup heavy cream
• 2 tablespoons chopped Italian parsley

Instructions

• In a pot, combine the red onion, garlic and butter. Sauté over medium heat for 5 minutes to sweat the onions.
• Add the water, yams, corn, vegetable base, thyme, salt, pepper and bay leaves to the pot and bring to a boil. Reduce heat to a simmer. Simmer until the yams are tender.
• Remove the bay leaves.
• With a hand-held blender (or food processor), roughly blend the soup to purée. There should still be small pieces of yams visible.
• Add the cream and parsley to the pot and stir to combine. Simmer for 5 minutes. Season to taste with salt or pepper.