Green Soup with Yams & Sage
Tip: To make fried sage leaves: Set a small strainer over a heatproof bowl. Heat about 1/2 inch olive or canola oil in a small saucepan over medium-high heat until shimmering but not smoking. Add sage leaves; fry just until crisp, 1 to 3 minutes. Drain in the strainer then spread out on a paper towel until ready to use.
To make ahead: Cover and refrigerate for up to 3 days.
1 1/2 vegetable, 1 fat, 1/2 starch