Prep 20 mins
Cook 45 mins
This recipe came with a Ronson Food Processor. I still have both..twenty five years later, must mean they are pretty good! I broke this down so it might seem like alot of work, but the food processor is doing the hard part.
- 2 medium yams, peeled
- 2 medium carrots, peeled
- 2 medium cucumbers, peeled
- 2 celery ribs
- 4 large shallots, quartered
- 1⁄4 cup plain low-fat yogurt
- 2 1⁄2 cups vegetable stock (or chicken stock)
- 1 1⁄4 tablespoons cream of wheat (potato starch works well also)
- 10 sprigs Italian parsley, leaves only
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 tablespoon rosemary, dried, crushed (can use sage,different flavor, but good also)
- 1 tablespoon balsamic vinegar
- 1⁄4 teaspoon salt (optional)
- 2 tablespoons chives, minced
- Using food processor or by hand, process shallots to fine-mince. Place in cup and set aside.
- Process yams and carrots to coarse chop. Set aside.
- Put parsley in workbowl along with cucumbers and celery. Pulse 3-4 times.
- Heat oil in heavy-bottomed 3-qt. saucepan.
- Add shallots and saute over medium 1 minute. Stir in curry and cook another minute.
- Add all the chopped vegetables and rosemary; cook 2 minutes.
- Pour in vinegar. Cook 30 seconds, stirring.
- Add stock and salt(if desired). Cover and cook for 30 minutes on medium-low heat.
- Puree in small amounts, carefully.
- Put back in saucepan and bring to a simmer. Sprinkle cream of wheat in while stirring and continue to cook for 10 more minutes.
- Stir in yogurt just before serving and top with chives.