Yam Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Yam Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Yam Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 cups chicken broth
• 2 pounds yams, diced
• 1 medium onion, chopped
• 1 tablespoon curry powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup uncooked wild rice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder

Step 2: Technique & Execution

Bring to a boil over medium heat

Step 3: Technique & Execution

Add yam and onion, and simmer for about 20 minutes

Step 4: Technique & Execution

Add rice, and cook for another 20 minutes, or until rice is tender.