Kumara & Bacon Chowder with Celery leaf and lemon pistou

Kumara Chowder

4 T olive oil

25g butter

2 onions, diced

1kg red kumara dice

8 rashes of bacon, chopped

2 Cups chicken stock

Salt & Pepper, to taste

¼ cup sour cream

 Celery leaf and lemon pistou

½ cup of packed celery leaves

1 clove garlic, finely grated or chopped

zest of a small lemon

1 – 2 T lemon juice

½ cup extra virgin olive oil

salt and pepper

Heat the oil in a large saucepan and sweat off the onions until soft and translucent. Add remaining ingredients into the saucepan and simmer until kumara is completely soft.

Blend the soup until smooth, and adjust seasoning and consistency to suit.

Garnish with shredded bacon hock and the celery leaf and lemon sauce.

Celery leaf and lemon pistou

Chop the celery leaves very finely, add the garlic, lemon zest and mix together. Tip into a small bowl add the lemon juice, olive oil and season to taste with salt and pepper.


Serves 6