This recipe from Hugh A. Sinclair of Miami, Florida, comes to us courtesy of Louisiana Cookin’ Magazine.
MAKES 8 TO 10 SERVINGS
- 3 tablespoons canola oil
- 1/2 cup shallots or onions, chopped
- 1/4 cup celery, chopped
- 3 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 1 tablespoon brown sugar
- 1/4 cup dark rum
- 1 tablespoon red wine vinegar
- 4 15-ounce cans Bruce’s Cut yams in light syrup
- 8 cups chicken or vegetable stock
- 1 cup coconut milk
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 5 teaspoons cilantro, chopped
Heat 3 tablespoons of canola oil in a large pot. Add the shallots, celery, and garlic and sauté until shallots are soft. Stir in the sugar and caramelize lightly. Add the rum, vinegar and yams, stir well. Add the chicken stock and bring to a boil then reduce heat and allow to simmer for 20 minutes. Add the coconut milk, nutmeg, cinnamon and ginger.
Simmer for 10 minutes more. Remove from the heat and blend the soup until smooth using a blender. Check seasoning. Sprinkle soup with chopped cilantro and mix into soup.
To serve, ladle 4 to 6 ounces of soup in medium size serving bowl. Garnish with a sprig of cilantro.