The kumara and watercress soup is one of my all-time favourites. It comes from my little red book that has travelled with me for years. I remember making it for my parents' 25th wedding anniversary years ago. Hunt out the watercress, it's worth it. If it's not in your local supermarket, you will find it at vegetable stores.
Ingredients
| 25 g | Butter |
| 1 | Onion, chopped |
| 2 | Garlic cloves |
| 800 g | Red kumara, peeled, cut into even-sized pieces (Main) |
| 1 Ltr | Chicken stock, good quality |
| 100 g | Watercress, plus a few bites reserved for garnish |
| 1 cup | Cream, or milk |
| 1 | Red kumara, peeled and sliced thinly, to serve |
| 1 tsp | Oil, to serve |
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Directions
- In a large pot melt the butter. Add the onion and garlic. Saute for 4 or 5 minutes until softened but not browned. Add the kumara and stock. Cover and cook for 20 minutes until the kumara is completely soft. Add the watercress and continue to cook for 5 minutes.
- Using a stick blender or kitchen blender puree until very smooth. Return to a clean pot.
- For the garish, heat an oven to 180C. Place the sliced kumara in a single layer on to a lined baking dish. Rub completely with oil and sprinkle with salt. Roast for 20 minutes until golden and crispy.
- Reheat the soup, add the cream, season with salt and pepper. Serve hot with crispy kumara chips on top and a little watercress to decorate.
