Thursday, July 15, 2010

Kumara and Ginger soup with Wilted Spinach

It is wet, wet, wet here in Hawkes Bay, it has been raining for what seems like weeks now. Cold as well or at least what we call cold here - 5 degrees C . . . a day then for sitting inside by the fire watcting the world outside with a good book to hand. And very much a day for soup. The shops here are full with huge piles of fat Kumara so what better than Kumara soup served with bright green spinach, because spring will be back again before long.

- In a saucepan with some oil and butter gently fry a small onion, peeled and chopped with a couple of cloves of garlic.
- Peel a piece of ginger the size of you thumb, finely grate it and add to the pan, leave to cook until the onion is soft and transparent.
- Peel and chop a big Kumara or a couple of little ones and add to the pan along with a pint and a quarter of vegetable stock made from boullion powder.
- Leave to simmer gently until the Kumara is soft enough to squash against the side of the pan then blend or mash (with a potato masher) smooth.
- Reheat adding salt if required.
- Meanwhile pop another saucepan on to heat, rinse some spinach in cold water, shake off the water and pop into the hot pan.
- the spinach will hiss and gently wilt in less than a matter of minutes, take off the heat and squeeze in some lemon juice.

Pour some soup into a bowl, top with a little pile of spinach and squeeze over more lemon juice and perhaps a drop or two of chilli oil if you have some.

Quietly interesting this one, well worth getting to know better . . .

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