Brown Garlic Yam Soup

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  • Total: 3 hr 30 min
  • Prep: 30 min
  • Cook: 3 hr
  • Yield: 6 to 8 servings
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1 cooked turkey carcass, divided into parts

2 tablespoons rendered turkey fat, plus 1 tablespoon

20 cloves garlic

2 large yellow onions, rough cut

2 large carrots, peeled and rough cut

2 ribs celery, rough cut

4 thyme sprigs

1 teaspoon whole black peppercorns

1 quart turkey stock

2 cups cooked and cold (leftover) yams

1/2 cup cleaned, stemmed and quartered shiitakes

1/2 cup leeks

1/2 cup sour cream

1 lime, juiced

1 tablespoon chives, chopped


  1. Place carcass, wings, and bones in a small stockpot and cover with cold water. Bring to a simmer.
  2. Place unwashed roasting pan back on a hot burner and add 2 tablespoons rendered turkey fat. Brown the garlic, onions, carrots, and celery. Add vegetables to the stockpot with the carcass with the thyme and peppercorns. Bring to a simmer and let cook for 2 to 3 hours.
  3. Strain and remove all the bones. Save the vegetables and place back in the stockpot with the 1 quart of turkey stock. Add the leftover yams and puree with butter. Check for seasoning.
  4. In a separate small saute pan, heat up the remaining rendered turkey fat. Saute the shiitakes and leeks together until mixture is dry and very fragrant. Chop up the shiitake-leek mixture and fold in with the sour cream, juice, and chives.
  5. Plating: Serve in warm soup plates and place a small dollop of sour cream on top.
  6. Beverage: Leftover buttery California Chardonnay
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