Special thanks to artist Wanaree Tanner for her voice talents in the intro. Please visit her site at http://artwarebywanaree.blogspot.com/
Japanese Yam Soup
Recipe by Marty Made It Productions
1/2 Cup Kerry Gold Salted Butter (1 Stick), or any good quality butter
2 Cups Leeks sliced thin (white and light green parts only)
3 Tablespoons Olive Oil
3 Pounds Japanese Yams, peeled and diced
1/2 teaspoon Ground White Pepper
1 teaspoon Sea Salt
6 Cups Unsalted Vegetable or Chicken Stock
1 1/2 Tablespoons White Miso Paste
Salt & White Pepper to taste
Sliced Chives as garnish
- In a large enameled cast iron dutch oven brown the salted butter over medium-high heat while constantly stirring.
- When the butter has turned light-medium brown, add the Olive Oil and the Chinese Leeks.
- Stir until the leeks have softened and taken on brown edges, about 3-5 minutes.
- Add the Japanese Yams, White Pepper, and Sea Salt and stir for another 3-5 minutes.
- Add the Unsalted Chicken Stock and bring to a boil.
- Turn down heat and simmer for 30-40 minutes or until the yams are fork tender.
- Turn heat off and stir in White Miso Paste.
- Using an inversion (stick) blender, blend until a smooth consistency has been achieved.
- Salt and White Pepper to taste.
- Garnish with sliced Chives.
A. Using an enameled cast iron Dutch oven allows you to more easily monitor the color of your butter browning.
B. Kerry Gold butter can be obtained through Pea Pod or Amazon, it is, unfortunately, not available in Wisconsin.
C. This soup is very rich and works best as a first course rather than a meal.
D. Japanese Yams and White Miso Paste can be found at most Asian markets.