Ingredients
2 leeks, whites & greens, thinly sliced (2 cups)
1 tbsp olive oil
2 tsp dry thyme (3 tsp fresh)
2 tsp paprika
3 bay leaves
1 tsp black pepper
2 cups water
1-2 yams, chopped (2 cups)
¼ cup sherry, red wine, or water
2 tbsp orange juice, undiluted
Pinch of cayenne
Pinch of salt
Pinch of saffron
Garnish: minced basil - diced tomatoes
Preparation
In a soup pot over medium heat, sauté the leeks in the oil until they are translucent. Add the thyme, paprika, bay leaves, and pepper, and sauté for a minute more.
Add water and bring to a boil. Add the yams, sherry, and orange juice, return to a boil, then reduce heat to a simmer. Cover and simmer for 5 minutes. Add saffron, cayenne and salt (to taste).
Continue to simmer for another 5 to 10 minutes or until yams are just soft (simmer too long and they will fall apart). Remove the bay leaves.
Pour into serving bowls and garnish with basil and tomatoes.
