INGREDIENTS

INSTRUCTIONS

Winnie Laster is known for her apples. She has an apple orchard just up the
road from her house in Joppa, Maryland, and has tried so many types of
recipes for an apple this-or-that she can't keep count. Once while trying
out a new recipe for chicken braised with apples and yams, Winnie went
outside to hang some laundry. Somehow the backdoor slammed shut and she
couldn't get back in. So Winnie hot-footed it over to her sister's who
lives about two miles up river and collected a spare key, but by the time
she got back home her braised chicken was "more like very-stewed, and the
apples and yams sort of dissolved." Disappointed but undaunted, she tasted
the homogenous mixture and thought it just grand! A little chicken stock,
some thyme from her garden, a touch of maple syrup, and a soup was born.
It's now a staple for her fall kitchen repertoire. The yams and apples make
a fine Eastern Shore duo in this thick and creamy soup, with the maple
syrup adding just a hint of sweetness.
In a pot, melt the butter. Saut. the onion 3 to 4 minutes. Add the yams,
apples, stock, thyme, and maple syrup. Bring to a boil. Reduce the heat and
simmer, uncovered, until the yams and apples are tender, 30 to 40 minutes.
In a blender or a food processor, pur.e the mixture. Return to the pot and
reheat. Season with salt and pepper.
Serve in soup bowls. Garnish with whipped cream dusted with a bit of
nutmeg.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998

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