CREAMY YAM AND TARRAGON SOUP
Served hot or cold, this appetizer soup introduces any meal nicely!
Makes 5-1/2 cups
3 c. cooked, mashed yams (use 3 lg. yams, peeled, cut into chunks, boiled in salted water till tender, then drained and mashed with 1/2 stick margarine)
3-1/2 c. non-dairy liquid creamer (regular or fat-free)
1 T. sugar
2 T. fresh tarragon leaves, cut into 3rds, or 1 t. dried or a combination of the two
sev. twists of pepper mill
salt to taste
Place mashed yams and non-dairy liquid creamer in large saucepan over medium-low heat. Stir till completely incorporated. Add sugar, tarragon, pepper and salt to taste. Cook, stirring frequently, till the tarragon flavors the soup. Try not to let it go beyond a fizzle of a boil.
Remove from heat and serve hot in soup cups, not bowls, or refrigerate till cold and serve chilled with a fresh tarragon leaf garnish.
Notes: This fairly rich soup serves up best as an appetizer in small amounts. Delicious!–especially if you like yams.