Yam and Ham Soup with Ginger

Yam and Ham Soup with Ginger

  • Rating:


  • Medium-size onion
  • 2 large carrots (about 1/2 lb. total weight)
  • 1-inch piece fresh ginger
  • Medium-size orange (for garnish)
  • 2 Tbsp unsalted butter
  • 1 Tbsp vegetable oil
  • 2 1/2 cups chicken stock
  • 1 cup apple juice
  • Small bunch parsley (for garnish)
  • 3 or 4 medium-size yams (about 2 lbs. total weight)
  • 3/4 lb. baked ham
  • 2 Tbsp bourbon (optional)
  • Salt
  • Freshly ground black pepper


1. Halve and peel onion. Peel and trim carrots. Using paring knife or vegetable peeler, peel ginger. In food processor with steel blade, or with a chef's knife, coarsely chop onion, carrots, and ginger; set aside.

2. Wash and dry orange. Using grater, finely grate enough zest to measure 6 teaspoons; set aside. Note: this is used as garnish.

3. In large heavy-gauge saucepan or flameproof casserole, melt butter with oil over medium heat. Add chopped vegetables and 2 teaspoons grated orange zest and reduce heat to low. Cover pan and cook vegetables, stirring occasionally, 3 to 5 minutes, or until softened.

4. Stir in chicken stock and apple juice. Cover pan, increase heat to high, and bring liquid to boil.

5. Meanwhile, wash and dry parsley. Finely chop enough parsley to measure 2 teaspoons; set aside. Note: this is used as garnish. Pare yams with vegetable peeler and cut enough into small dice to measure about 6 cups.

6. Add yams to boiling stock and reduce heat to medium. Gently boil yams, partially covered, 5 to 10 minutes, or until tender.

7. Cut enough ham into 1/4-inch dice to measure about 2 cups; set aside.

8. Using slotted spoon, transfer 3 cups cooked yams to food processor or blender. Process, adding a little of the soup liquid, until yams become a smooth puree. Using rubber spatula, scrape puree back into soup and stir to blend. Add ham, and bourbon if using. Simmer gently until ham is heated through. Add salt and pepper to taste and keep soup warm over very low heat until ready to serve.

9. To serve, ladle soup into 4 individual bowls. Garnish each serving with 1/2 teaspoon chopped parsley and 1 teaspoon orange zest.