This week, we're making yam soup:
This soup, as so many in the game, uses the cream soup base. I'm a bit over that, really, having made two soups like that already, so for this yam soup I cheated a little bit: I stuck to all the ingredients, but used in a different way than suggested.
1 liter chicken stock, or vegetable for vegetarian version
600 g of yam, peeled and cut into small chunks
2 good sized onions
3/4 tsp dried thyme
50 g butter
ca. 3 tblsp flour
50 ml single cream*
Boil the yam chunks in the chicken stock for 15-20 minutes.
Dice the onions. Melt the butter in a pan with a thick bottom. Add the onions and the thyme and sauté over low heat. Take your time for this (at least 10-15 minutes), as you want the onions to be nice and soft. Meanwhile, take the stock of the heat. Puree the yam until the soup is completely smooth.
When the onions are soft, add 1 tablespoon of flour. Stir the flour into the onion mixture. Continue this until the flour has absorbed all the butter and the onion mixture is something of a solid mass (you may need a bit more or less than 3 tblsp of flour). Add one ladleful of soup to the onions and stir well. Repeat this three times more, than pour the onion mixture into the rest of the soup. Heat the soup through. Add the cream. Do not let the soup boil after adding the cream! Taste and adjust seasoning if necessary. Enjoy!
*: For Dutch people: gewone kookroom is prima