Golden Kumara Soup with Ginger and Garlic
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.
|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|
- 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.
This dish is best matched with
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