Winter Yam Soup with Five Spice Beignets & Maple Crème Fraiche

Ingredients

Yield:

4 Servings

• Winter Yam Soup

  • 2.5lbs Yams
  • 1/2 Gallon Vegetable Stock (or Water)
  • 1/2 Tbsp Five Spice
  • Salt & Granulated Sugar (to taste)
  • Pecorino Romano (to taste)

• Maple Crème Fraiche

  • 1/4 Cup Crème Fraiche
  • 1/4 Tbsp Maple Syrup
  • Salt (to taste)

• Five Spice Beignets

  • 1/4 Cup (1/2 Stick) Unsalted Butter
  • 1/4 tsp Sugar
  • 1/4 tsp Salt
  • 3/4 Cup All Purpose Flour
  • 2 Large Eggs
  • 1/4 Cup Vegetable Oil

• Sugar/Five Spice Coating

  • 1/4 Cup Granulated Sugar
  • 1/2 Tbsp Five Spice

Preparation

Difficulty:

Easy

 

 

1. Winter Yam Soup

   1. Cut yams into 1 inch slices
   2. Place yams into pot with vegetable stock and bring to boil
   3. Add seasoning and cook until tender
   4. Purée until smooth

2. Maple Crème Fraiche

   1. Mix all ingredients and refrigerate until use

3. Five Spice Beignets

   1. Melt butter with sugar and salt in 1 cup of water and bring to boil
   2. Remove from heat and beat in the flour
   3. Return to heat and beat until thin film forms on bottom of pan
   4. Turn of heat and beat eggs (adding one at a time) until a glossy sheen occurs and mixture forms soft peak when touched (about 10 minutes)
   5. Transfer batter to piping bag fitted with round tip
   6. Heat oil in heavy bottom pan until it reaches 350 degrees fahrenheit
   7. Squeeze batter into oil and fry until golden brown (about 2 minutes)
   8. Remove from oil and toss with sugar/five spice seasoning

4. Plate Soup

   1. Pour Hot Soup into bowl and top with Beignets and Maple Crème Fraiche
   2. Shave Pecorino Romano and garnish with Microgreens