Yummy Yammy Soup recipe
The little spoon rest/ gondolier is a gift from my daughter. Isn’t he just the cutest?! He loved watching me make this soup ~~ in fact, he’s the one who came up with the title!
Yummy Yammy Soup
4 large yams ( sweet potatoes ), or 6 medium
2 tablespoons butter, unsalted
1 rounded teaspoon salt
4-6 ounces cream cheese ( or just use milk or cream )
1/2 cup pecans, chopped
2 tablespoons fresh mint leaves, or Italian parsley
1 cup shredded coconut
4 cups water, or 2 cups water + 2 cups chicken stock
Peel the yams and cube them. Put them in a large soup pot and cover with water and add the teaspoon of salt. Boil until soft enough to mash. When soft, drain them and add the butter, cream cheese, mint or parsley, coconut and pecans.
At this point, I use my hand-held immersion stick blender to puree everything. You can also use a blender or food processor. But, really, if you don’t own one of these gadgets ~~ get one! I use mine for a lot of things, including pureeing whole plum Italian tomatoes for my “gravy”.
But, back to the soup…
After it is pureed, you can now add the liquid ~~ stock or stock/water mixture. Stir over low flame until warm enough to eat.
Garnish with a sprinkle of coconut, a sprig of mint or parsley, and a little chopped pecans.
Yell out, “Yummy-Yammy”!