I brought this up in class last week. This is well worth the time invested - make the soup a day before so all you have to do is heat it on the day of consumption - the flavors meld better with that time.
1½ lbs. Yams (or sweet potatoes or acorn squash)
4 Cups water
1 3” stick of cinnamon
1¼ teaspoon salt
3 large (fist size) pears
2 Tablespoons butter
2 Tablespoons white wine –or– 1 Tablespoon lemon juice
Cup cream (or half and half)
Pepper to taste
- Peel the yams (or whatever) and cut into smallish chunks. Place them in a pan with the water, the cinnamon stick and salt. Simmer, covered, until tender, about 15 minutes. Remove cover and allow to simmer about 5 minutes more over medium heat.
- Peel and core pears and cut into thin slices. Sauté in butter for 10 minutes or more over
highishheat, stirring frequently. They should begin to melt down a little, but not brown. Add the lemon juice or the wine, plus 1 Tablespoon of water. Cover and simmer 10 minutes or so over low heat.
- Combine the cooked yams and their cooking water with the pears and their juices. Puree in a blender until smooth. Transfer the soup to a heavy pot for heating. You may refrigerate up to 2-3 days before adding cream.
- When you are ready to serve, add the cream or half and half and several grinds of pepper. Heat gently – do not boil. If it seems too thick, you may add a little water.
Serves two or more, but in my experience, two is best with some freshly baked bread and candlelight!