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Roasted yam soup with birch cream





material
1 pound yam (with skin!)
1/2 pound carrots
4 cloves of unpeeled garlic
1 tablespoon olive oil
1 cup chopped green onion
1 teaspoon grated ginger
1 teaspoon olive oil
5 cups chicken or vegetable stock
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup half and half cream

cardamom cream
1/2 cup sour cream
1/2 teaspoon ground cardamom
2 tablespoons amber birch syrup

direction
Cut yams and carrots into 1/2-inch slices. Place in a medium bowl and drizzle with 1 tablespoon olive oil. Fry until the vegetables are coated with oil. Spread out on a cookie sheet or roasting pan. At 425 F he bakes for 20 minutes. The vegetables are still not soft, but crisp. cool. Chinese yam and garlic are peeled and peeled. Cut the yam into small pieces and set aside.

Heat 1 teaspoon of olive oil in a large pot over medium heat. Add the chives and root ginger, and sauté for about 5 minutes until the chives are tender. Add dashi stock, salt and pepper, yam, carrot and roasted garlic. Once boiling, reduce heat, partially cover and simmer for 10 minutes. Stir occasionally until vegetables are soft.

Remove from stove, let cool slightly, and blend in a blender or food processor until smooth. Return to large pot, add half and half heavy cream and heat for 2-5 minutes, but do not boil. When it’s hot enough to serve, scoop it into a bowl. With a small spoon, carefully place 1 tablespoon cardamom cream on each serving and swirl slightly. Drizzle 1 teaspoon amber birch syrup over the cream. Serve immediately.

taste the possibilities Made with award-winning Canadian birch syrup! The Canadian Birch Company offers delicious cooking syrups and ready-to-eat sauces to add extra flavor to your favorite dishes. These high quality syrups and sauces are the perfect way to add a new flair to your recipes this fall!

www.canadianbirchcompany.com

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Roasted yam soup with birch cream

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