1leek stalkcleaned and chopped finely (white and light green parts only)
Salt and black pepper to taste
In a stockpot, bring 4 cups salted water to a boil. Add the yam pieces to the boiling water and cook for about 15 minutes or until fully cooked. Drain and reserve 1 cup of yam water.
While the yam is cooking, in a saucepan, add the butter and leek. Let leek cook in butter over low heat while stirring occasionally. Once cooked turn off heat and set aside.
When yam and leek are cooked let cool for about 7 to 10 minutes before placing in a blender or food processor. Puree both yam pieces and leek with 1 cup reserved yam water. Transfer to the saucepan where you cooked the leek and bring to a slow boil. Add heavy cream and mix well. Add garlic powder and season salt and pepper. Add the olive oil and saffron. Mix well then serve hot.
Use white yam preferably. Saffron is optional.
Recipe updated and inspired from Babette de Rozieres.