Like many of my soups, this one really adapts to your taste with its garnishes. Try it with a spoonful of smoky salsa, or some crumbled queso fresco, or a plain white goat cheese. A drizzle of fruity olive oil on each serving is great, as are home-made croutons.
Meanwhile, peel the yam and cut it in 1/2" dice. Wash the chard, slice the greens off the stems, and cut the leaves into 1-2" pieces. Thinly slice the chard stems. Wash and trim the green onions and cut them in 1/2" pieces. Combine the yams, chard, green onions and broth in a soup pot and simmer gently, covered, for about twenty minutes.
Add the sauted onions to the soup, and simmer another ten minutes, then taste. Add fresh ground black pepper, and some lemon juice to taste.
Ladle steaming hot soup into deep bowls, drizzle the top of each serving with some fruity green olive oil, drop a few crumbles of feta cheese on top, and pass a bowl of simple salsa.
Reprinted from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas (W. W. Norton & Company, 2009). By permission of the author.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.