|The Recipe Bin: Caribbean - Soups & Stews|
|Combine all but the salt, pepper, and scotch bonnet in a pot with 2 quarts of boiling water.
Simmer for 1½ hours.
Meanwhile, simmer the yam in lightly salted water until just tender. Drain the water & reserve the vegetables.
Allow the soup to cool slightly. Strain the stock & set aside. Puree the cooked solids & return to the pot. Add enough of the reserved stock to form a syrupy consistency. In a small pan, reduce the remaining stock until thickened & add it to the soup.
Add the salt, pepper & Sctoch bonnet. Simmer for 1 hour. 5 minutes before serving, add the diced yams. Heat through & serve.
|Makes approximately 6 servings.|