Purple Yam Soup with Roasted Marshmallows, Pistachios and Fried Sage

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe byShelby

Notes:

The deep purple of these yams makes for a very colorful soup! Any kind of sweet potato or yam would work, though.

Categories:
- Healthy
- Soup
- Thanksgiving
- Yam

print

Ingredients:

Makes 4 hearty or 8 first-course servings

3 medium yams, peeled and cubed
3 TBSP butter
2 TBSP flour
1 C chicken or vegetable stock
1 C apple cider (or juice)
1 TSP ground ginger
1 TSP cinnamon
1/2 TSP nutmeg
1/4 TSP salt (+ more to taste)
1-2 C whole milk
8-10 large sage leaves, sliced in to ribbons
2 TBSP finely chopped pischacios
8 large marshmallows

Boil yams until tender; drain and set aside.
Heat a large deep pan over medium-low. Melt butter and whisk in flour to make a roux. Cook until roux is a light caramel brown.
Add stock and apple cider and simmer until reduced by half, about 20 minutes.
Stir in spices and salt. Add yams and flatten with the back of a spatula, stirring with the liquid to create a mushy mash. Cook for 10 minutes, then set aside to cool.
When cooled slightly, transfer to a blender or food processor and process until smooth, adding more broth as necessary. Wipe any remaining chunks from pan and return mixture to pan. (If making ahead, transfer to a bowl and store, refrigerated, until ready to finish.)
Reheat over low heat and gradually whisk in milk until desired consistency is reached. Add salt and pepper to taste.
In a seperate small pan, heat butter over medium heat. When butter starts to foam, add sage and cook, stirring continuously, until crispy and slightly darkened in color, about 45 seconds. Transfer sage to a paper-towel-lined plate and spread out to cool.
Line a rimmed cookie sheet with foil and spray with cooking spray. Turn on broiler to low. Arrange marshmallows at least 2" apart. Place under broiler until puffy and light brown (watch them very closely because this happens quickly!) Promptly remove marshmallows from pan and divide evenly among bowls of soup. Top with sage and pistachios and serve immediately.