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STONE SOUP WITH JAPANESE YAM
Water 6 cups Japanese yam 1 Carrots 2 Onion 1 Celery 3 Bacon 5 Vegetable soup powder 1 tbsp Salt and pepper *No peanuts, tree nuts, milk, eggs, soy, wheat *No peanuts, tree nuts, milk, eggs, soy, wheat |
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1. Dice the onion, carrots, yam, and celery. Put diced yams into cold water to stop the discoloration. With a knife, pull off the excess fibers of the celery if necessary before dicing.
2. In a large pot, saute the bacon slices.
3. When the bacon is well cooked, add diced onions, allowing to observe the yummy bacon oil.
4. After onions become opaque, add water and bring to boil, skimming any forms on the surface.
5. Add diced carrots celery, repeating to skim any forms.
6. Add diced yams and skim any forms.
7. Bring the heat to low, cover the pot with lid slightly sifted to the side, all8. owing steam to escape, about 20 minutes.
8. Put soup powder, salt, and pepper to taste.
Japanese yams are surprisingly sweet, rich in fiber, and amazingly nutritious.
They are available at some Whole Foods, so look for them.
Wonderful choice for a cold night or kids with fever and less appetite.
2. In a large pot, saute the bacon slices.
3. When the bacon is well cooked, add diced onions, allowing to observe the yummy bacon oil.
4. After onions become opaque, add water and bring to boil, skimming any forms on the surface.
5. Add diced carrots celery, repeating to skim any forms.
6. Add diced yams and skim any forms.
7. Bring the heat to low, cover the pot with lid slightly sifted to the side, all8. owing steam to escape, about 20 minutes.
8. Put soup powder, salt, and pepper to taste.
Japanese yams are surprisingly sweet, rich in fiber, and amazingly nutritious.
They are available at some Whole Foods, so look for them.
Wonderful choice for a cold night or kids with fever and less appetite.
