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1/3 cup of canola oil
8 large onions, chopped
1 bunch celery, chopped
10# yams
1/4 tsp cayenne
bouqet garni:
10 slices ginger root
4 bay leaves
3 qts milk
Sauté chopped onion in canola oil. Add salt (a lot) and cayenne (little tiny bit). Add chopped celery, yams, and bouqet garni. Add water to cover, bring to slow boil, cook until tender. Remove and discard the bouqet garni.
Add 1 pint of whole milk to blender, add soup ingredients till blender is 2/3 filled. Blend on low setting for about 15 seconds, then turn to high for approximately 20 seconds( till smoothly blended). Repeat for entire ingredients. Add salt to taste.