Kumara soup with watercress dumplings
( SERVES 4 )
Ingredients
| 2 Tbsp | Butter |
| ½ Tbsp | Olive oil |
| 1 | Onion, diced |
| 2 | Garlic cloves, chopped |
| ½ cup | Leek, diced |
| 1 stalk | Celery, diced |
| 500 g | Orange kumara, peeled & chopped |
| 1 Ltr | Vegetable stock, or chicken stock |
| 1 to taste | Salt & freshly ground pepper |
Dumplings
| 1½ cups | Standard flour |
| 1½ tsp | Baking powder |
| 1 tsp | Salt |
| 1 handful | Watercress, large, chopped |
| 50 g | Butter |
| 1 drizzle | Milk, enough to mix to a dough |
Directions
- Heat a large saucepan. Add the butter and olive oil. Add the onion, garlic, leek and celery. Cook while stirring for at least 5 minutes or until golden and caramelised.
- Add the kumara, stock and seasoning. Simmer for 30 minutes, then puree until smooth.
- To make the dumplings, preheat oven to 200C. Mix the flour, baking powder, salt and watercress together. Rub in the butter then mix in enough milk to make a soft, scone-like dough.
- Knead briefly then shape and bake for approximately 10 minutes or until golden.
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