Cathy’s challenge is all about making an amazingly delicious Thanksgiving feast, without a lot of fat and salt.I did it! Well, not the whole feast, but a delicious first course of Apple Yam Soup with Shallot “Croutons!” You heard me. . . croutons!
And this soup is incredibly healthy through and through.
You’ll see how the ingredients and the simple cooking process bring a ton of delicious flavor and a beautiful texture, all without fat or salt!I love having soup as a first course for Thanksgiving because it really brings everyone together. It’s a lovely part of the meal.
- Olive oil for the pan
- 1 cup roughly chopped brown onion
- 2 tablespoons roughly chopped fresh herb mix rosemary, sage thyme, and marjoram
- 5 cups about 1-1/4-pounds roughly chopped peeled sweet potatoes - pieces should be about 1/2-inch
- 1 Fuji apple peeled, cored and roughly chopped
- 2 tablespoons Marsala wine
- 1 tablespoon apple cider vinegar
- 4 cups vegetable stock
- Pinch of sea salt and freshly grated black pepper
- 4 medium-sized shallots
- Coat the bottom of a large stockpot with olive oil. Place the pot over medium heat and add the onion. Cook until soft, about 4 minutes. Then add the herbs, mix to combine, and cook until it's very aromatic, about 30 seconds.
- Add the yams and apple, mix to combine and cook just until some of the yams are beginning to brown, about 5 minutes. Deglaze the pot with the Marsala and use a flat-bottomed wooden spatula to scrape all the tasty bits of yam and onion from the bottom and into the mixture.
- Add the cider and the stock and bring to a boil. Immediately turn the heat to a low simmer, cover, and cook until the yams are tender, about 30 minutes. When you pierce one of the pieces of yam with a fork, it should fall right off.
- Turn the heat off and use an immersion blender to purée the soup until it's very smooth.
- To make the shallot "croutons," peel and cut each shallot into 1/2-inch slices. Coat a small sauté pan with olive oil over high heat. Once it's very hot add the shallot slices -- if you don't hear a sizzle, the pan isn't hot enough. Wait until it is! Sauté the shallot slices until each side is very nicely browned, about 30 seconds or so. Use a tiny, flat-bottomed, off-set spatula to flip and remove them from the pan. Float a few on top of each bowl of soup.
Up to 3 days and at least 1 hour ahead of time: Make the soup.
Up to 1 hour and at least 15 minutes ahead of time: Make the croutons.