Nothing goes down better than a hearty, warm, spicy soup when it is cold outside. Roasted Yam Cream Soup with Cardamom Cream and Birch Syrup Drizzle is fast becoming a holiday favourite with our family. The flavour of Canadian Amber Birch Syrup accents the flavour of cardamom and yam in a way that brings an mmmmm to your lips. In a small bowl, this is a tasty appetizer. In a large bowl accompanied by your favourite bread, it is lunch! This recipe is courtesy of my sister Gaye, who makes cooking incredible food look easy.
1/2 cup (125ml) Sour Cream and 1/2 tsp. (2ml) Ground cardamom
Combine sour cream and cardamom in a small bowl until smooth. Chill until ready to serve. makes 1/2 cup (125ml).
1 lb. (454 g) unpeeled yam or sweet potato cut into 1/2 inch (12mm) slices.
1/2 lb. (225 g) carrots, cut into 1/2 inch (12mm) slices
4 unpeeled garlic cloves
1 tbsp. (15ml)olive oil
1 tsp (5ml) olive oil
1 cup (250 ml) chopped leek (white part only)
1tsp. (5ml) finely grated ginger root
2 1/2 cups (775ml) chicken stock
2 1/2 cups(775ml) vegetable stock
1/4 tsp (1ml) salt
1/8 tsp (.5ml) pepper
1/2 cup (125ml) half and half cream
Put the yam, carrots and garlic cloves into a large bowl. Drizzle with the 1 tbsp (15ml) of olive oil. Toss until coated. Spread evenly on an undressed baking sheet with sides. Bake at 425 F (220C) for about 20 minutes until the yam and carrots are tender crisp. Cool. Transfer the yam and garlic to a cutting board. Remove and throw away the yam and garlic peels. Chop the yam and garlic and set it aside.
Heat the 1 tsp (5ml) of olive oil in a large saucepan on medium heat. Add the leek and ginger. Cook for 5 min, stirring as needed until the leek is softened.
Add the soup stocks, salt and pepper, and the roasted vegetables. Stir and bring to a boil. Reduce heat to medium-low. Simmer partially covered for 10 minutes until the vegetables are tender. Then process in a blender until smooth. (Be careful as this is hot liquid. When you are finished processing remove the lid slowly)
Add the cream. Heat and stir for 2 minutes until heated thoroughly. Makes about 7 cups (1.75l). Ladle a generous portion into bowls. Spoon cardamom cream onto individual servings. (Makes 6 servings)
Drizzle The Canadian Birch Company Amber Birch Syrup over the cream and into the soup. Serve immediately. (The birch syrup is heavy and will eventually sink. Keep dipping to the bottom of the bowl to bring the flavour up into the soup.)
Enjoy to the last spoonful!