Chilled Leek Yam Soup
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- 4 cups diced yams
- 1/2 cup coconut milk
- 4 cups sliced leeks, white part only
- 6 to 7 cups water
- 1 teaspoons salt
- 1 Tablespoon fresh parsley, minced
1)Simmering the soup. Bring the leeks, yams and water to a boil in the saucepan.
2)Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
3)Purée the soup if you wish.
4)Chilling the soup
5)Top each serving with a sprinkle of chives or parsley.