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Soup & Stew
6 - 8 servings
10 minutes
30 minutes
Melissa's Corporate Chefs
2 pound boniato, peeled and diced
3¾ cup water
1 onion, thinly sliced
1 tablespoon safflower oil
1 cup yogurt plain
½ teaspoon salsify (optional)
1 tablespoon parsley, finely chopped, for garnish
1 tablespoon orange peel, grated for garnish
Cook the boniato in water until tender.
Sauté onion in oil until transparent.
Purée the boniato in a blender or food processor.
Add cooking liquid and onion in batches until smooth.
Return the purée to the pan and stir in the yogurt and salsify (if using), reheat gently.
Serve garnished with the parsley and orange.
