YAM AND SWEET ONION SOUP

YAM AND SWEET ONION SOUP

Ingredients:
1 tablespoon butter
1 tablespoon curry powder
¼ teaspoon ground black pepper
1 large sweet onion, diced
2 medium yams or sweet potatoes, peeled and diced
3 cups Basic Chicken Stock or Basic Vegetable Broth or low-sodium store-bought
½ cup heavy (whipping) cream or evaporated milk

Directions:
MELT THE BUTTER in a large saucepan over medium heat. Add the curry powder,
pepper, and onion. Stir until the spices are aromatic, about 5 minutes. Add the yams
and stock or broth. Simmer until the vegetables are fork-tender, about 30 minutes.
Working in batches, transfer the soup to a blender and blend until smooth. Stir in the
cream or milk until thoroughly mixed. Serve hot.
bread
BUTTERMILK CORN MUFFINS
THESE ARE DEFINITELY “NORTHERN” CORNBREAD MUFFINS AS THEY HAVE LESS CORNMEAL
AND MORE FLOUR THAN THEIR SOUTHERN COUNTERPARTS. THIS PROPORTION PRODUCES A
DENSER, LESS CRUMBLY MUFFIN. TO MAKE A FRUITED CORN MUFFIN, ADD 1 CUP CHOPPED
APPLE OR 1 CUP BLUEBERRIES TO THE BATTER.
Makes 12
11⁄ cups all-purpose flour
3