Yield: 5 To 6
|¼ cup||(4 tablespoons) butter|
|1 medium||Onion; chopped|
|2 cups||Peeled; chopped yams|
|1 cup||Cored; peeled, and chopped apples|
|3 cups||Chicken stock|
|½ teaspoon||Dried whole thyme|
|¼ cup||Maple syrup|
|\N \N||Salt and black pepper to taste|
|\N \N||Lightly whipped cream flavored with maple syrup and freshly grated nutmeg; for garnish|
Winnie Laster is known for her apples. She has an apple orchard just up the road from her house in Joppa, Maryland, and has tried so many types of recipes for an apple this-or-that she can't keep count. Once while trying out a new recipe for chicken braised with apples and yams, Winnie went outside to hang some laundry. Somehow the backdoor slammed shut and she couldn't get back in. So Winnie hot-footed it over to her sister's who lives about two miles up river and collected a spare key, but by the time she got back home her braised chicken was "more like very-stewed, and the apples and yams sort of dissolved." Disappointed but undaunted, she tasted the homogenous mixture and thought it just grand! A little chicken stock, some thyme from her garden, a touch of maple syrup, and a soup was born.
It's now a staple for her fall kitchen repertoire. The yams and apples make a fine Eastern Shore duo in this thick and creamy soup, with the maple syrup adding just a hint of sweetness.
In a pot, melt the butter. Saut the onion 3 to 4 minutes. Add the yams, apples, stock, thyme, and maple syrup. Bring to a boil. Reduce the heat and simmer, uncovered, until the yams and apples are tender, 30 to 40 minutes.
In a blender or a food processor, pure the mixture. Return to the pot and reheat. Season with salt and pepper.
Serve in soup bowls. Garnish with whipped cream dusted with a bit of nutmeg.
Posted to recipelu-digest by molony <molony@...> on Mar 02, 1998