Roasted yam Soup

This is oh so good for those that love the complex, rich flavors that can be found in a roasted yam.  This is a perfect dinner soup.  It needs no adornment other than a sprinkling of toasted pecans for accent.  As a matter of fact, it sounds so good right now that I am thinking of finding an all night grocer so that I can "get my soup on"  hahaha ~ enjoy



Ingredients

2 large yams

1 large onion, sliced thinly (not chopped!)

4 cloves of garlic, sliced

Butter or olive oil for sauteing

Salt and pepper to taste

4 cups chicken stock or broth

Half cup heavy cream

Nutmeg to taste





Preparation

1. Poke several holes in the yams. Place on a cookie sheet and roast in oven at about 400 degrees for an hour or so.



2. When the yams are ready (they should be oozing a reddish liquid from the holes you poked in them), allow them to cool and then strip the peels off. They should come off very easily.



3. Heat the butter or oil in soup pot on medium low heat. Add onions, and sprinkle with salt. Add garlic a few minutes later.



4. Continue to cook the onions on medium-low to medium head, stirring occasionally. You want to get them golden brown to medium brown. Once this color has been reached, the onions are at maximum flavor.



5. Chop the yams roughly and add them to the soup pot. Use a potato masher or fork to break the yams down.



6. Add the chicken stock and bring the soup to a boil. Reduce heat and allow to simmer for 5 or 10 minutes.



7. Use an immersion blender or food processor to blend the soup to a creamy texture.



8. Add the cream, nutmeg and pepper, and cook until the desired thickness is reached.


9.  Top with toasted pecans