Yam Soup

Ingredients and Weight:

• 2 pounds yams, peeled and diced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large pot over medium heat, sauté the onion, carrots, and celery in a little olive oil until softened.
2. Add the garlic and cook until fragrant.
3. Stir in the yams and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the yams are tender.
4. Puree the soup in a blender until smooth.
5. Return the soup to the pot and stir in the heavy cream, Parmesan cheese, and parsley. Season with salt and pepper to taste.
6. Heat through and serve.

Nutritional Information:

• Serving size: 1 cup
• Calories: 220
• Fat: 10 grams
• Carbohydrates: 30 grams
• Protein: 10 grams

Dish Characteristics:

• Creamy and rich
• Hearty and satisfying
• Gluten-free
• Suitable for vegetarians

User Comments:

• "This soup is absolutely delicious! I love the creamy texture and the flavor of the yams."
• "I was so surprised how easy this soup was to make. It's perfect for a quick and healthy weeknight meal."
• "This soup is a great way to get my kids to eat more vegetables."
• "I love the addition of Parmesan cheese to this soup. It gives it a really sophisticated flavor."
• "This soup is so hearty and filling. It's perfect for a cold winter night."

Special Precautions and Tips:

• If you don't have a blender, you can use an immersion blender to puree the soup.
• You can add other vegetables to this soup, such as corn, green beans, or peas.
• If you want a thicker soup, you can add a few tablespoons of flour or cornstarch to the pot before adding the heavy cream.
• This soup can be made ahead of time and reheated when you're ready to serve.