Yam Soup With Blood Orange Juice | Oregonian Recipes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 2 medium shallots, minced
• Kosher or sea salt to taste
• 1/4 cup dry white wine
• 3 pounds yams, peeled and cut in large dice
• 4 cups low-sodium beef or vegetable broth, plus more as needed
• Juice of 1 to 2 blood oranges, or 2 regular oranges and half a lemon
• 1 tablespoon reduced balsamic vinegar, plus more as needed (see note)