Kumara & Bacon Soup

2 x onions chopped in quarts
1 x celery stick sliced
1 x rasher of bacon sliced
50g butter
1 tablespoon Olive Oil
3 x cloves garlic crushed in salt with a knife
2 x large kumaras (1 kg) peeled and chopped
3 x tsp curry powder
1 tsp cumin
1 tsp brown sugar
½ tsp chilli finely chopped
4 cups fresh chicken stock
350 ml of cream
Parsley to garnish
Salt and pepper to season

Method

Gently sauté’ the onion, celery, bacon, and garlic in the butter and olive oil at a low heat.

Remove half the bacon together with 1xtsp of the celery and set aside for presentation.

Add curry powder, chilli, cumin and brown sugar and stir with wooden spoon.

Carefully add the kumara and all of the chicken stock. Bring to a boil and then lightly simmer for 20 minutes and then cool.

Once cool, whiz the kumara mixture into a puree’ until nice and smooth.

Transfer back into pot and add the cream. Salt and pepper to taste. Please note that it is really important to season.

Transfer to a beautiful soup bowl and garnish with chopped up parsley and the bacon, celery.

Serve with slightly toasted Beautiful Beer Bread

Beautiful Beer Bread

Ingredients
3 x cups of flour
3 x tsp of baking powder
1 x tsp of salt
400ml of beer
Handful of cheese
1 x tablespoon of chopped finely red onion
Handful of pumpkin seeds

Method

Sift the flour, baking powder and salt in a large bowl.

Create a well in the centre and add the beer.

Lightly mix together with wooden spoon.

Spray canola oil in a loaf tin and spoon in beer bread mixture.

Top with cheese, onion and pumpkin seeds.

Bake at 150 degrees for 40 minutes and until golden.