Cream of yam soup

Directions

1. Melt the butter in a pan, add the leeks and onions and fry until golden brown (about 10 minutes).

2. In the meantime, place the yam pieces in a pan, then tip in the leeks and onions.

3. Cover with plenty of water and season to taste with salt and freshly-ground black pepper.

4. Bring to a simmer, cover and cook for about 30 minutes, or until the yam pieces are tender.

5. When the soup is almost ready, heat the groundnut oil in a pan.

6. Cut the bread into large cubes and fry in the oil until golden brown all over.

7. Remove the bread with a slotted spoon and set aside on kitchen paper to drain.

8. When the yam mixture has cooked, take off the heat and allow to cool slightly then puree in a blender until smooth.

9. Return the puree to a pan and stir in the condensed milk.

10. Allow to heat through then ladle into warmed soup bowls and serve topped with the fried bread croutons.

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