Golden Kumara Soup with Ginger and Garlic

Listener 24/6/2011

Fiona Rae

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Serves 4

Golden kumara makes a smooth puree that forms a sweet base for many flavour enhancements. One of my favourites is to sauté a good amount of garlic and green ginger before adding the kumara. The flavour is rich enough to make stock unnecessary. Water will still produce a pleasant soup. Crème fraiche, sour cream or yoghurt, mixed with a little grated orange zest, adds piquancy at serving time.

Ingredients

2 tbsp	Butter
1	Onion, roughly diced
½ stalk	Celery, finely sliced
3 cm	Green ginger
3	Garlic cloves, sliced
500 g	Golden kumara, peeled and sliced
4 cups	Stock, or water
1 to taste	Salt & freshly ground pepper
2 tbsp	Creme fraiche
1	Orange

Directions

Melt the butter in a big pot and add the diced onion, celery, ginger and garlic. Saute gently for 2 or 3 minutes.
Add the peeled and sliced kumara and stir to coat. Cover and cook gently for another 5 minutes.
Add the stock and bring to the boil. Simmer for about 20 minutes until the kumara is very tender.
Puree in a mouli, or chop in a processor or blender.
Reheat and thin down with more water or stock if needed. Check seasoning.
Lightly mix the crème fraiche and half a teaspoon of orange zest and put a spoonful in each bowl when served.