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Kumara*, Apple and Blue Cheese Soup
Creamy sweet potato soup spiked with blue cheese |
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600 - 800g of kumaras (*Kumara are the traditional sweet potato of the New Zealand Maori people, thought to have originated in South America. Purple are the most common and best for this soup, and new gold, orange and red varieties are much softer and sweeter)
1 onion finely chopped
1/2 tsp curry powder (optional)
salt/pepper to taste
2 tbsp butter
1 cup cream
3 granny smith apples
1 tbsp brown sugar
1 litre chicken or vege stock
120g wedge of a sharp blue cheese - Stilton is wonderful, but you may prefer a milder creamy blue.
Garnish: Extra 4 tbsp cream, chopped chives and
extra crumbled blue cheese to garnish
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Peel and roughly chop the kumara, and apples.
Melt butter in a saucepan until foaming and add the apple pieces. Sprinkle the brown sugar over and toss around. Cook a few minutes until the apples start to caramelise and turn sticky. Add the onions, kumara, and curry powder and cook gently further 5 minutes while flavours mingle. Add the stock, cover and cook until the kumaras are tender. Process until smooth. Return to pan, add the cream and reheat, crumbling in the cheese just to melt through. Adjust seasoning. Serve, garnishing with a swirl of cream, some crumbled blue cheese and a sprinkle of chives.
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Preparation Time: 45 mins |
Serves: 4-6 |
| Recipe Origin: New Zealand |
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Submitted by: |
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Deborah R
New Zealand |
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| This recipe has been viewed 5023 times. |
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