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Appetizers
Soup de Zam
Serves: 12
Preparation Time: 0:30
Per Serving: 214.3 Calories; 9.2g Fat (38.6% calories from fat); 7.2g Protein; 25.7g Carbohydrate; 3mg Cholesterol; 857mg Sodium
Recipe By: Naz Cavallar
Ingredients:
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3 pounds sweet potatoes, peeled & sliced 1/2" slices
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3 small onions
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10 cups vegetable or chicken stock
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salt and pepper, to taste
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1 tablespoon fresh ginger, minced
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1/3 cup long-grain white rice, rinsed and drained
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1 head garlic, minced
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6 tablespoons olive oil
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2 fresh sage leaves
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1 clove garlic, minced
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1/2 cup parmesan cheese, for garnish
Steps:
- Preheat barbecue on LOW. In a large bowl, toss the sliced sweet potatoes with 3 tablespoons of the olive oil. Place the sweet potato slices on the grill, and cook 15 minutes, turning once. Meanwhile, on the sideburner heat the remaining olive oil in a large stock pot. Add the onions and sauté, stirring often for 5 minutes. Add the garlic, ginger, sage and continue sautéing and stirring until the vegetables are translucent and fragrant. Add the grilled sweet potatoes and pour in the stock. Bring to a gentle boil, add the rice and reduce heat to a simmer. Continue to simmer 15 minutes and remove from heat.
- Let cool slightly, then purée in batches in a food processor or blender. Heat the puréed soup, then spoon into bowls and garnish with parmesan cheese.
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