SPICY YAM SOUP & CHEESE SCONES

I am such a creature of habit. One of my favorite things to do is to collect, read, and stash recipes...but end up making the same old same old stuff for meals.

So tonight I decided to branch out a bit from the norm......When we were coming home from Kelowna last time. Bob in an attempt to keep me awake took me through Golden. A new and very scenic route. For lunch we stopped in Golden and their special was Spicy Yam Soup. So I tried to log onto the internet this afternoon, to pick up a good recipe. But for some reason the internet was down temporarily. So I had to be adventurous..as follows

Joyce's Spicy Yam Soup

2 cups of chicken broth
approximately 4 cups of water
2 chicken boullion cubes
1 tsp cumin
2 tbsp grated fresh ginger
1/4 - 1/2 tsp. red chile pepper flakes
2 Yams, peeled and chopped

Combine above in large pot

Then, chop up..

4 cloves garlic
1 large onion

Add to frying pan with

2 tbsp butter and a splash of olive oil

fry the above until just soft...add to soup potcook until yams are tender, cool and then put in the blenderand blend till smooth... return to pot and heat

Delicious....

Then I was on a roll...needed some biscuits to go with the soup

1 3/4 c all purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 cup butter, cold
3/4 cup cheddar grated
3 tbsp parmesan cheese
1 cup plain yogurt

In a large bowl, mix together, flour, sugar, baking powder, baking soda and salt. Cut in butter till mixture resembles coarse crumbs. Stir in cheeses and then add yogurt all at once.

Mix together with a fork until it is pretty much all stuck together...I don't like to knead them as it seems to make them slightly tough. So then I just drop them from a large spoon on a greased cookie sheet. Bake 425 F 12 - 15 minutes...till puffed and golden. Transfer to rack and let cool..or if your like me, slather butter on one and eat immediately