Creamy and Rich Nagaimo Yam Soup

Name: Creamy and Rich Nagaimo Yam Soup
Yield: 2 servings
Cuisine: American
Ingredients: 120 grams Nagaimo yam; 300 ml ★ Unflavored soy milk and milk combined; 1/2 tsp ★Soup stock granules; 1 tsp ★Salt; 1 Black pepper and parsley (optional, to garnish with)

cookpad.japan @cookpad_jp

I wanted to enjoy the creamy texture of nagaimo yam in a soup.
Finding that a mixture of yam, soy milk and milk produces a cheese-like flavour is a great discovery.

- This is tasty as a hot or cold soup.
- If it is difficult to blend at Stage 2, add milk.
- The nagaimo yam shouldn't be completely smooth. It will taste better if it retains some lumps. Recipe by cafe0305

I wanted to enjoy the creamy texture of nagaimo yam in a soup.
Finding that a mixture of yam, soy milk and milk produces a cheese-like flavour is a great discovery.

cookpad.japan @cookpad_jp

I wanted to enjoy the creamy texture of nagaimo yam in a soup.
Finding that a mixture of yam, soy milk and milk produces a cheese-like flavour is a great discovery.

Saved

Ingredients

2 servings

120 gramsNagaimo yam
300 ml★ Unflavored soy milk and milk combined
1/2 tsp★Soup stock granules
1 tsp★Salt
1Black pepper and parsley (optional, to garnish with)

Saved

Steps

1

Peel the nagaimo with a peeler and slice into rounds. Cover with plastic wrap and microwave for about 3.5 minutes at 600W.
2

Blend the yam with a food processor or a hand-held blender.
3

Put the yam and the ingredients marked with a ★ in a pan, and simmer over low to medium heat. Don't let it boil, and stir until thickened. It's ready to serve. ♪
4

Tip: I used 200 ml of soy sauce and 100 ml of milk this time.
5

Tip: If you want to serve it as a cold soup, put it in a container when the soup cools down and chill in the fridge for a few hours.