Yam & Leek Soup

• 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)
• 1/4 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

1. In a soup pot over medium heat, saute the leeks in the oil until they are translucent. Add the thyme, paprika, bay leaves, and pepper, and saute for a minute more.
2. 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).
3. 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.
4. Pour into serving bowls and garnish with basil and tomatoes.

leeks, olive oil, thyme, paprika, bay leaves, black pepper, water, yams, ubc, orange juice, cayenne, salt, saffron, tomatoes

Taken from www.epicurious.com/recipes/member/views/yam-leek-soup-50056222 (may not work)