Yam Soup
Peel the yam. Cut the onions in quarters and the yam in small chunks Finely chop the garlic and herbs Stir fry in a saucepan Cover with water and cook over
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Spoon
- Serving bowl
Ingredients
- 800 g fresh yam
- 2 onions
- 2 tablespoons cornstarch (maïzena)
- 75 Philadelphia cheese garlic and herbs
- ½ cooked small beetroot
- 3 cloves of garlic
- Herbs (chopped chives and parsley about 2 tablespoons)
- 3 drops Piment confit
- Salt
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