Yam Bisque

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 medium yams, peeled
• 2 medium carrots, peeled
• 2 medium cucumbers, peeled
• 2 celery ribs
• 4 large shallots, quartered
• 1/4 cup plain low-fat yogurt
• 2 1/2 cups vegetable stock (or chicken stock)
• 1 1/4 tablespoons cream of wheat (potato starch works well also)
• 10 sprigs italian parsley, leaves only
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 tablespoon rosemary, dried, crushed (can use sage,different flavor, but good also)
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt (optional)
• 2 tablespoons chives, minced

Recipe

• 1 using food processor or by hand, process shallots to fine-mince. place in cup and set aside.
• 2 process yams and carrots to coarse chop. set aside.
• 3 put parsley in workbowl along with cucumbers and celery. pulse 3-4 times.
• 4 heat oil in heavy-bottomed 3-qt. saucepan.
• 5 add shallots and saute over medium 1 minute. stir in curry and cook another minute.
• 6 add all the chopped vegetables and rosemary; cook 2 minutes.
• 7 pour in vinegar. cook 30 seconds, stirring.
• 8 add stock and salt(if desired). cover and cook for 30 minutes on medium-low heat.
• 9 puree in small amounts, carefully.
• 10 put back in saucepan and bring to a simmer. sprinkle cream of wheat in while stirring and continue to cook for 10 more minutes.
• 11 stir in yogurt just before serving and top with chives.