Alibi's kumara and bacon soup
2kg beauregard kumara (orange kumara)
2 white onions
2 carrots
200g bacon
150g butter
2 litres chicken stock
150g brown sugar
salt and pepper
• Slice onions, carrots and bacon and sweat in butter until soft.
• Add chicken stock, brown sugar and diced kumara. The kumara should be diced evenly for the best cooking result.
• Bring to the boil and simmer until the kumara is just cooked and at its brightest colour.
• Overcooking the kumara can result in a duller soup.
• Blitz the soup in a blender or with a stick blender until smooth. Return to the heat and correct the sweetness and seasoning to your taste.
• Garnish with cooked bacon and serve with crusty bread.
• Requested by Lyn Bradshaw, of Dunedin.
• Nathan Curtis, chef at Alibi in the Octagon, has sent this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
