Curried Kumara Soup

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   I was doubtful about where to post this, but then I realised that it's actually the standard fusion mash up that really characterises NZ cuisine. Well, modern NZ cuisine. We don't like talking to people about traditional NZ cuisine, because mostly it was other people .

So, it's awful outside, and I need to make some handmade chocolates today, so I'm getting soup on while I do that, it's a few minutes work to start, and then plenty of free time while it simmers. I'm going to get rid of some winter vege's that I haven't been using, so it's out with an old crowd please - curried kumara soup.

Red kumara and gold kumara,
couple of carrots,
some leftover leek,
few onions,
plenty of herbs and spices, chicken stock, etc,
milk / cream for later,
bread and parmasan to serve.

While I'm getting everything chopped and peeled, I'm going to make a curry paste and fry it with some of the onions:

Clockwise from left: butter, garlic, fenegreek, corriander, paprika, Pav bhaji masala, tumeric, kashmiri chili, cumin. not pictured was the ginger I added a bit later, wasn't much though.

paste it:

;
fry with onion, periodically deglazing with water because some muppet used detergant on my pan

when that was done, on the last deglaze after taking out the onions, I thought I'd use the water to dissolve my stock powder as well (none in the freezer these days, a problem with being mostly vego), so that went in to the pan as well, and stirred in:

by now I've got most of the kumura peeled and chopped (worst job EVER) so everything goes into the pot, and water to just cover it:

and settling down for a good long simmer by getting my double boiler set up for some chocolate making. Might take photos of that as well.

More updates as they come...

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kiwi Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402	Post Options Post Reply Quote kiwi Report Post Thanks(0) Quote Reply Topic: Curried Kumara Soup Posted: 03 August 2010 at 20:24
	I was doubtful about where to post this, but then I realised that it's actually the standard fusion mash up that really characterises NZ cuisine. Well, modern NZ cuisine. We don't like talking to people about traditional NZ cuisine, because mostly it was other people . So, it's awful outside, and I need to make some handmade chocolates today, so I'm getting soup on while I do that, it's a few minutes work to start, and then plenty of free time while it simmers. I'm going to get rid of some winter vege's that I haven't been using, so it's out with an old crowd please - curried kumara soup. Red kumara and gold kumara, couple of carrots, some leftover leek, few onions, plenty of herbs and spices, chicken stock, etc, milk / cream for later, bread and parmasan to serve. While I'm getting everything chopped and peeled, I'm going to make a curry paste and fry it with some of the onions: Clockwise from left: butter, garlic, fenegreek, corriander, paprika, Pav bhaji masala, tumeric, kashmiri chili, cumin. not pictured was the ginger I added a bit later, wasn't much though. paste it: ; fry with onion, periodically deglazing with water because some muppet used detergant on my pan when that was done, on the last deglaze after taking out the onions, I thought I'd use the water to dissolve my stock powder as well (none in the freezer these days, a problem with being mostly vego), so that went in to the pan as well, and stirred in: by now I've got most of the kumura peeled and chopped (worst job EVER) so everything goes into the pot, and water to just cover it: and settling down for a good long simmer by getting my double boiler set up for some chocolate making. Might take photos of that as well. More updates as they come...
	kai time!

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 03 August 2010 at 21:09
	looking grerat so far - i really like that second pic showing the different spices. keep us informed!
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kiwi Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402	Post Options Post Reply Quote kiwi Report Post Thanks(0) Quote Reply Posted: 03 August 2010 at 21:28
	looks done to me: stuff is starting to fall apart, and the flavour of the broth has changed from overly salty and stocky to become nicely balanced, rich and smooth. Now it's crash cooling in the sink, so I don't break my blender, which I love more than my family. soon I'll blend it, then reheat, and thin out with milk / cream as desired.
	kai time!

kiwi Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402	Post Options Post Reply Quote kiwi Report Post Thanks(0) Quote Reply Posted: 03 August 2010 at 23:10
	right, it's been blended: transfered back to the pot, reheated, and thinned down with a cup or two of water and a cup or two of milk: and now sitting on the stove awaiting dinner. will be served covered in black pepper and parmesan cheese.
	kai time!

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 04 August 2010 at 03:22
	Hope the weather breaks for you soon down there Kiwi, but that nice soup will keep you warm until it does.
	Go ahead...play with your food!

kiwi Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402	Post Options Post Reply Quote kiwi Report Post Thanks(0) Quote Reply Posted: 04 August 2010 at 15:57
	chopping is fine, peeling is a real P.I.T.A. - They're extremely knobbly, so hard to get all the skin off, even though I pick only the smoothest ones at the market. Also, the red ones tend to be sticky when peeling them, so your hands get all gummed up. I'm weird in that I can't stand having stuff on my hands, so I have to wash my hands constantly, and they still feel gummy afterwards. the gold ones aren't so bad, tend to be less knobbly as well, but not as sweet in my books. How I like to eat it - lots of parmesan, cracked pepper, and about a third of a loaf of bread :) I always think it's a good day when I don't have to use my spoon to eat a bowl of soup. That recipe fed 4 people twice (everyone had seconds) and had 2 litres left over to go in the freezer. it freezes just fine.
	kai time!