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Cote D' Ivoire Velouté d'Ignames (Cream of Yam Soup)

Course Soup
Cuisine Cote D' Ivoire
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author International Cuisine


  • 1 1/2 lbs yam peeled, washed and chopped
  • 3 leeks washed and finely chopped
  • 2 onions finely chopped
  • 2 Tablespoons butter
  • 6 cups water +/-
  • 1 small can of evaporated milk
  • salt and freshly-ground black pepper to taste
  • 4 slices of stale bread
  • 3 tbsp groundnut oil


  • Melt the butter in a stock pot, add the leeks and onions and fry until golden brown (about 10 minutes).
  • Add in the yams then cover with plenty of water and season to taste with salt and freshly-ground black pepper.
  • Bring to a simmer, cover and cook for about 30 minutes, or until the yam pieces are tender.
  • When the soup is almost ready, heat the groundnut oil in a pan.
  • Cut the bread into large cubes and fry in the oil until golden brown all over.
  • Remove the bread with a slotted spoon and set aside on a paper towel to drain.
  • When the yam mixture has cooked, take off the heat and allow to cool slightly then puree in a blender until smooth.
  • Return the puree to a pan and stir in the condensed milk.
  • Allow to heat through then ladle into warmed soup bowls and serve topped with the fried bread croutons.