Yam and Silverbeet Soup

This is an adaptation of an original creation from the kitchen of head chef Kristian Anderson of Wellington’s Maranui Café. Its title in full is roast yam and spinach soup with walnut and feta pesto, and it was published page 4 of the Life section of the Christchurch ‘Press’ of 22nd August 2018. I used silverbeet rather than spinach because I have a heap of the stuff growing in the garden. I should note here that when I say ‘olive oil’ I generally mean pomace olive oil. If I want the best stuff I will specify extra virgin as below.

 

Ingredients.

150g prosciutto chopped into matchsticks.

1kg yams, sliced.

2 tblsp olive oil.

Bunch of silverbeet, centre rib removed and chopped, greens chopped.

1 brown onion, peeled and chopped.

3 cloves of garlic, peeled and chopped.

Salt and pepper to taste.

1 ½ litres vegetable or chicken stock.

½ cup walnuts, shelled and chopped.

2 cloves garlic, peeled, chopped.

50g feta cheese, crumbled.

½ cup chopped parsley.

Juice and zest of a lemon.

¼ cup extra virgin olive oil.

 

Method.

Preheat the oven to 180°C. Slice the yams into 5mm slices, toss in olive oil and bake for 30 minutes. When ready, heat the olive oil in a large saucepan over a medium to high heat and fry the prosciutto. Remove and reserve. Add the onion and garlic to the hot oil and sweat until soft. Add salt and pepper. Add the yams, silverbeet ribs and the stock, bring to the boil, cover and simmer for 15 minutes.

To prepare the pesto, toast the walnuts in the oven for 10 minutes, remove and place in a bowl with the 2 cloves of garlic, the cheese, parsley lemon juice and zest, and a little olive oil. Using a kitchen wand, zap to a paste, adding more oil if necessary. Zap the soup to an even, smooth texture with the kitchen wand, bring it back to the boil, and stir through the silverbeet greens and the prosciutto. Cook for 2-3 minutes until the greens are wilted then pour into bowls and top with a dollop of the pesto.

 

Serve: With chunks of crunchy fresh French bread or focaccia, and the rest of the pesto on the side.

 

Yields: About 2 ½ litres.