Creamy Yam and Ham Soup
Source of Recipe
Colonial Inn
List of Ingredients
1 cup finely minced onion (preferably Spanish onion)
1 cup (2 sticks) butter
1 tablespoon paste-style chicken base (bouillon may be substituted)
Juices from ham (see note)
6 tablespoons packed dark brown sugar
Dash of liquid smoke
1 tablespoon freshly ground pepper (use a combination of black, white and red peppers)
Dash of hot pepper sauce
3 cans (15 ounces each) sweet potatoes in light syrup, chopped or mashed, juice reserved
2 quarts 1% milk
2 cups finely chopped lean smoked ham (about 1 1/4 pounds, from canned or smoked ham, reserve any liquids)
3 tablespoons cornstarch mixed with 6 tablespoons milk to thicken as needed
Freshly chopped parsley for garnish
Recipe
Using 6-quart or larger non-stick pot, combine onions, butter, chicken base, ham juices, brown sugar, liquid smoke, pepper and pepper sauce. Bring just to boil, then immediately reduce heat to low, cover and simmer gently 30 minutes.
Add sweet potatoes and their syrup. Add milk and ham. Cook very slowly over low heat, stirring frequently to prevent sticking, about 1 hour.
As soon as mixture comes to boil (within the hour), begin to gradually add the cornstarch mixture until soup thickens enough to coat back of spoon thickly. Do not add too much of mixture as yams are starchy and will help thicken soup. Stir in parsley and serve. Makes about 5 quarts, or 20 (1-cup) servings.
Notes: After milk is added, if mixture is allowed to boil, the soup will curdle.
You should have about 1 tablespoon liquid from ham. If you do not, substitute 1 tablespoon bacon grease.
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