Casual, comforting, slightly spicy, Sopa la Reina is inspired by Santa Barbara’s history and culture.
• 1 large yam – roughly chopped into 1” cubes
• 1 small onion – diced
• 1 Tbsp. peanut oil
• 1 tsp. cumin
• ¼ tsp. chili powder
• 1/8 tsp. sea salt
• 1 quart vegetable broth (divided)
Heat oven to 450˚. Place chopped yam and ½ cup onion in a roasting pan deep enough to hold liquid. Drizzle with 1 Tbsp. peanut oil, toss to coat. Season with cumin, chili powder, and salt. Bake for 30 minutes, until onions start to caramelize. Do not stir while baking. After 30 minutes, add 2 cups vegetable broth and bake another 30 minutes, until some liquid has evaporated and yams are very tender.
• 1 cup half and half
• ½ bunch of cilantro, rinsed, large stems removed
• ½ avocado
Blend all ingredients in high speed blender 30 seconds, until cilantro is chopped fine. Set aside (Note: you will need the blender for the next step. It may be helpful to move the Cilantro Cream into an easy-to-pour container, such as a 2-cup glass measure.)
Once yams are finished, blend yams, liquid, and as much as can easily be scraped from the pan with the rest of the vegetable broth until smooth. Soup will be thick, but if it seems too thick, additional broth can be added as needed to thin.
To serve soup: Fill each bowl 2/3 with Yam Soup. Gently swirl 1/3 c. Cilantro Cream into bowl. DO NOT STIR IN COMPLETELY. Top with:
• ¼ avocado, sliced into fans or cut into large chunks
• chopped cilantro
• salt & pepper