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Categories:Viewed: 94 - Published at: 4 years ago
Ingredients
- 1 1/2 lb. yams or sweet potatoes (acorn or butternut squash may be substituted)
- 4 c. water
- 1 (3-inch) stick cinnamon
- 1 1/4 tsp. salt
- 3 large (average person's fist size) ripe pears (any kind but Bosc)
- 2 Tbsp. butter
- 1/4 c. plus 1 Tbsp. dry wine wine
- 1/3 c. half and half, light cream or milk
- a few dashes of ground white pepper
Method
- Steps 1 through 4 can be done ahead of time and the puree can be refrigerated for a day or two before the finishing touches are added and the soup is heated and served. pieces.
- Place in a large saucepan with water, cinnamon stick and salt. Bring to a boil.
- Cover and simmer until tender (about 15 minutes). Remove the cover and let it simmer an additional 5 minutes over medium heat.
- Remove and discard the cinnamon stick. Set aside. over medium heat, stirring frequently. Add 1/4 cup wine.
- Cover and simmer 10 to 12 minutes more over medium heat. puree the yams in their water together with the pears au jus until smooth. (You may have to do this in several batches.)
- Transfer to a heavy kettle or Dutch oven. Sprinkle in the white pepper.
- Heat very gently just before serving.
- (Don't cook it or let it boil.)
