American Cuisine
Ingredients:
- 2 tbsp olive oil.
- 2 cups yellow onion, ¼ inch dice.
- 1 ½ cups chopped celery, ⅓ inch dice.
- 1 tbsp sea salt.
- ¼ tsp fresh black pepper.
- 2 bay leaves.
- 2 tsp dried thyme leaves.
- 7 cups sweet (2 ⅓ lP) potatoes, peeled, ½ inch dice.
- 6 cups (2 lP) yams, peeled, ½ inch dice.
- 1 ½ cups corn, frozen and defrosted.
- 1 cup blanched, slivered almonds.
- 2 thinly sliced scallions.
Directions:
- Heat the oil in a large soup pot over medium heat.
- Add the onion, cover the pot and cook about 5 minutes
until it is translucent.
- Remove the lid and stir in the celery, salt, pepper,
thyme and bay leaves and cook for about another 5 minutes till the onion begins
to color.
- Stir in the yams and the potatoes and 6 ½ cups of water
to just cover the potatoes. Cover the pot and bring the soup to a boil.
- Reduce the heat to a simmer; partially cover the pot and
cook for 15 minutes until the potatoes are tender.
- Meanwhile prepare the Almond Cream by combining the
slivered almonds with 2 cups of water in a blender for about 4 minutes on
medium-high speed till very smooth.
- Add the corn to the soup. Simmer the soup partially
covered for another 5 minutes.
- Stir in the Almond Cream.
- Puree 4 cups of the soup in 2 batches in the blender and
return it to the pot.
- Adjust the salt and pepper.
- Garnished with the thinly sliced scallion and serve.