Kumera And Cumin Soup With Carmalised Onions |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
If you love sweet potato as a warm winter snack you'll love this soup. Ingredients:
soup |
4x medium to big kumera (sweet potato) white and/or orange flesh |
1 onion |
2 garlic cloves |
olive oil |
pinch of nutmeg |
pinch of white pepper |
2 cups of chicken stock |
1tbsp of cumin powder, or seeds whatever you prefer |
2 tsp of fennel seeds (optional) |
onions |
2-3 large onions |
2 tbsp brown sugar |
1 tbsp balsamic vinegar |
2 tsp white or red wine vinegar |
water |
Directions:
1. SOUP
2. Cut onion and garlic and saute' in soup pot, season.
3. Add nutmeg, white pepper.
4. Add chicken stock and cumin (and fennel seeds)
5. Last add kumera (sweet potato)
6. Top up with water just so everything is covered.
7. Bring to boil, then simmer for at the most 2 hours.
8. Whizz at the end till creamy.
9. ONIONS
10. Cut onions into rings and add all the ingredients. Liberally apply water as you go to get the desired carmalisation!
11. A deep fry pan is best, and simmer until the onions are sticky and soft.
12. When soup is ready serve piping hot with onions placed on top and drizzel a bit of the sticky onion sauce over the top.
13. Along with cracked pepper.
|
|