A fabulous winter soup from Auckland’s Cin Cin on the Quay

  • 1 each: large onion, celery stalk, small leek thinly sliced, bay leaf
  • 2 each: gallic cloves peeled, thyme sprigs,
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1/3 cup wine
  • 8 cups chicken, vegetable or lamb stock
  • 1 kg of red-skinned kumara, peeled and cubed
  • 1 small orange, quartered, skin left on
  • salt to taste
  • 1/4 cup cream (optional)
  • 1 Tbsp cumin seeds, lightly toasted and coriander to garnish
  1. Slowly cook the onion, celery, leek, bay leaf, garlic and thyme in the butter and oil in a large saucepan for at least 5 minutes, until very soft and sweet.
  2. Add the white wine and reduce until there is a little liquid remaining.
  3. Add the stock, kumara and orange. Bring to the boil. Reduce the heat to a simmer and season. Cook until the kumara is very tender. Add the cream and remove the pan from heat. Remove the bay leaf.
  4. While still hot, carefully blend the soup, including the orange, with a hand held blender until it is very smooth (or puree in a food processor)
  5. Sieve and check the seasoning. Serve topped with a few cumin seeds and fresh coriander leaves.