Apple-Yam Soup

Name: Apple-Yam Soup
Ingredients: 1/2 cup thinly sliced celery; 1 cup chopped onion; 2 teaspoons salad oil; 3 cups diced (1/2 in.) peeled yams (1 lb. total); 2 cups diced (1/2 in.) peeled, cored Granny Smith apples (8 to 9 oz. total); 3 cups fat-skimmed chicken or vegetable broth; Plain low-fat yogurt or sour cream; Salt and pepper

8 ingredients

3 steps

Ingredients

1/2 cup thinly sliced celery
1 cup chopped onion
2 teaspoons salad oil
3 cups diced (1/2 in.) peeled yams (1 lb. total)
2 cups diced (1/2 in.) peeled, cored Granny Smith apples (8 to 9 oz. total)
3 cups fat-skimmed chicken or vegetable broth
Plain low-fat yogurt or sour cream
Salt and pepper

Directions

1

In a 3- to 4-quart pan over high heat, frequently stir celery and onion in oil until lightly browned, about 5 minutes. Add yams, apples, and broth; bring to a boil, cover, reduce heat, and simmer until yams are tender when pierced, about 15 minutes.
2

With a slotted spoon, transfer vegetables and apples to a blender or food processor; whirl until smooth, adding enough cooking liquid to puree easily. Pour puree back into pan and stir over medium-high heat just until steaming, 2 to 3 minutes.
3

Ladle soup into wide bowls. Add yogurt, salt, and pepper to taste.