Kumera and Mushroom soup
Ingredients
I kg kumara
1 ltr vege stock
250 gr large mushrooms
50 gr butter
1tsp thyme leaves
Method
Peel kumara and roughly chop them. Put them into a medium to large saucepan with vegetable stock and bring to the boil. Lower the heat, partially cover with a lid and leave to simmer for 15 minutes.
Thickly slice mushrooms. Melt 50g of butter in a shallow pan then add the mushrooms and sauté for a couple of minutes until golden on the underside. Turn with kitchen tongs and continue cooking until golden underneath, then season with thyme leaves, and salt and black pepper.
Transfer the kumara and their stock to a blender, or process with a stick blender, and reduce to a smooth, thick soup. Pour into bowls, then divide the mushrooms between them and serve. Enough for 4.
The trick is to use a good, rich vegetable stock. If you can make your own – browning the vegetables first if you get the chance – then do so. If not be sure to use a good-quality commercial stock. If the soup is too thick, as is often the case with potato-based soups, then thin it down with a little more stock, beefing up the seasoning as you go.
To serve
To finish the soup with a fine grating of horseradish or of salted ricotta. Failing that, a handful of fried onions, cooked until crisp and deep walnut brown.
