My goodness, my 51st post already...
To celebrate here is the recipe for the Curried Kumara Soup that I mentioned in a previous blog - this is delicious. Kumara is a sweet potato and comes in Red, Orange and White - the soup I tried was made with White, the recipe has used orange - it would be interesting to make this soup in each colour to see if there is a difference in taste - though I would think it would be only slight...
Curried Kumara Soup
(from Flash Food Fast – Steamy soups – Julie le clerc)
2 T oil
2 large onions, peeled and diced
2 tsp Thai red curry paste
600g (4 large) kumara, peeled and cut in chunks
6 cups chicken or vegetable stock
165ml can coconut cream
Salt and freshly ground black pepper
2tsp black sesame seeds, to garnish
Heat oil in a large saucepan, add onions and cook over a medium heat for 10 minutes until softened but no coloured. Add curry paste and cook for 1 minute more to release flavours.
Add kumara and stock and bring to the boil. Simmer gently until kumara is very tender. Add coconut cream and salt and pepper to taste.
Puree mixture in a blender or food processor until smooth. Gently reheat before serving and adjust seasoning if necessary.
Serve in cups or bowls, scattered with sesame seeds.
Chef’s secret: Its good practice to save vegetable cooking water to use as stock base for soup, as it contains vitamins, minerals and flavours from the vegetables.
Wine match: The thai red curry flavours together with the kumara give this soup a delightful sweetness as well as spicy hints, so the best match is a sweeter-style Riesling.