Yam Bisque

Name: Yam Bisque
Ingredients: 2 medium yams, peeled; 2 medium carrots, peeled; 2 medium cucumbers, peeled; 2 celery ribs; 4 large shallots, quartered; 14 cup plain low-fat yogurt; 2 12 cups vegetable stock (or chicken stock); 1 14 tablespoons cream of wheat (potato starch works well also); 10 sprigs Italian parsley, leaves only; 2 tablespoons olive oil; 1 tablespoon curry powder; 1 tablespoon rosemary, dried, crushed (can use sage,different flavor, but good also); 1 tablespoon balsamic vinegar; 14 teaspoon salt (optional); 2 tablespoons chives, minced

15 ingredients

19 steps

Ingredients

2 medium yams, peeled
2 medium carrots, peeled
2 medium cucumbers, peeled
2 celery ribs
4 large shallots, quartered
14 cup plain low-fat yogurt
2 12 cups vegetable stock (or chicken stock)
1 14 tablespoons cream of wheat (potato starch works well also)
10 sprigs Italian parsley, leaves only
2 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon rosemary, dried, crushed (can use sage,different flavor, but good also)
1 tablespoon balsamic vinegar
14 teaspoon salt (optional)
2 tablespoons chives, minced

Directions

1

Using food processor or by hand, process shallots to fine-mince.
2

Place in cup and set aside.
3

Process yams and carrots to coarse chop.
4

Set aside.
5

Put parsley in workbowl along with cucumbers and celery.
6

Pulse 3-4 times.
7

Heat oil in heavy-bottomed 3-qt.
8

saucepan.
9

Add shallots and saute over medium 1 minute.
10

Stir in curry and cook another minute.
11

Add all the chopped vegetables and rosemary; cook 2 minutes.
12

Pour in vinegar.
13

Cook 30 seconds, stirring.
14

Add stock and salt(if desired).
15

Cover and cook for 30 minutes on medium-low heat.
16

Puree in small amounts, carefully.
17

Put back in saucepan and bring to a simmer.
18

Sprinkle cream of wheat in while stirring and continue to cook for 10 more minutes.
19

Stir in yogurt just before serving and top with chives.