1. Melt the butter in a thick bottomed saucepan, add the onion and celery and cook gently for about 5 minutes until transparent. 2. Stir in the flour, mixing it in carefully to ensure that no lumps of flour are left; continue cooking gently for another 5 minutes, taking care that the vegetables don’t brown. 3. Remove from heat and add the kumara, then slowly add the stock' stirring to mix all ingredients. 4. Return pan to the heat and bring soup to the boil, add the bouquet garni then simmer for 45–50 minutes, stirring occasionally. 5. Take the pan off the heat, remove the bouquet garni and any foam that has formed. 6. Allow to cool slightly then liquidize soup in a blender. 7. Add seasoning to taste then re-heat if necessary before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
