Holiday Yam Soup Yemenite Style


Serving size: 10 people


Time it takes: 20 minutes



Ingredients:


8cup Homemade chicken or vegetable stock


1pc Turkey necks whole Roasted (& or wings & wings tips)


1cup Onion Grated


1cup Grated Carrot


½ bu Cilantro Sliced all the way to the stem ends


4TBSP Lior Hawiaj spice blend


2pc Yam or sweet potato


2TBSP Toasted breadcrumbs


4TBSP Rendered schmaltz


tt Salt and pepper


Equipment: Heavy-bottomed stock pot


Method:


• Add half of the schmaltz to a large heavy-bottomed stockpot over medium heat.


• Add cilantro stem, carrot and onion, season with salt and pepper and 3 TBSP of Hawaij. Cover and sweat the veggies until thoroughly cooked.


• Add the neck and wing tips, 4 cups water and stock


• Bring to boil and then reduce to simmer, add yams whole and cleaned. Poach yams in broth until cooked through. (25 minutes)


• Remove yams and allow to cool to room temp. Then peel and slice into 1-inch half moons. Reserve them to garnish soup bowls.


• Simmer soup for an additional hour. (Remove the turkey necks and wings.)


• In a soup bowl, place one potato slice, cover with soup broth, sprinkle with bread crumbs and some Hawaij spice.


• Enjoy.

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