Our Recipes

Ingredients

50g butter
1 onion, diced
1 tbsp crushed garlic
1 tbsp minced ginger
2 tbsp grated nutmeg
1 kg kumara
1 carrot
4 cups chicken or vegetable stock
grated rind of one orange
salt and pepper
2 tbsp each Angostura Bitters and dark rum

Method

Cooking Instructions

Heat butter in a large saucepan and add the onion, garlic, and ginger. Cook for 2 minutes then add the nutmeg and cook for a further minute. Add kumara, carrot, stock and orange rind. Simmer for 20 minutes or until kumara and carrot are tender. Blend until smooth in a food processor. Return puree to saucepan and reheat, seasoning with salt, pepper, bitters and rum.

Serving Instructions

Possible garnishes are a one or a combination of the following: drizzle of coconut cream, sprig of parsley, dash of bitters, bacon chips, kumara crisps. This soup goes nicely served with a heavy bread, savoury bacon scone or pinwheel.