MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Sweet Potato & Crab Bisque
Categories: Soups, Seafood, Squash, Poultry, Cheese
Yield: 4 Servings

1/2 lg Squash; in chunks
1 White kumara; peeled, thin
- sliced
1 Orange kumara; in chunks
Olive oil for drizzling
Honey for drizzling
pn Sea salt, pepper & paprika
1 lg White onion; chopped
1 tb Olive oil
1 tb Butter
6 c Chicken stock
1 1/2 ts Sea salt
1 c Heavy cream
Handful of basil leaves
1/8 c Fresh grated Parmesan
8 Pinenuts
1 cl Garlic
1/4 c Extra virgin olive oil
1 kg Crab; quartered

The nutritious Kumara, also known as the sweet potato, has
been cultivated in New Zealand for thousands of years.

It comes in a variety of colors including red, gold, orange
and white. The sweet root vegetable can be baked, fried,
steamed, candied and pureed. The options are endless.

This recipe calls for the Kumara to be first baked to
enhance its sweetness, then boiled, pureed and finally,
strained. The result is a velvety bisque topped with
succulent crab and a dash of pesto.

Pre-heat the oven to 375ºF/190ºC.

Using a really sharp knife finely chop half the basil leaves
and garlic clove together. Add the rest of the basil and
pinenuts and keep chopping. Add the freshly grated parmesan
and continue to chop until it's incorporated with the basil
mixture. Once the pesto is really finely chopped, add the
1/4 cup of olive oil and stir well. Set aside.

Lay the squash and orange kumara out on a baking tray fleshy
side up. Drizzle with olive oil and honey. Sprinkle with
salt, pepper and paprika. Cover with foil and cook for 1
hour or until soft. Set aside to cool.

Meanwhile, add the remaining olive oil and butter to a large
stock pot. Add the onions and sweat for about 25 minutes on
a low heat. Stir regularly to stop the onions from
caramelizing.

Add the white kumara and 1 tsp of salt to the pot and stir
well. Cover and cook for 15 minutes.

Next add the chicken stock and stir.

Scoop out the flesh from the cooled pumpkin and orange
kumara and add to the pot. Add the cream and 1/2 tsp of
salt. Bring to the boil for 10 minutes.

Meanwhile, steam the crab until done (about 10 minutes.)
Remove flesh from crab and set aside.

Gently ladle the soup, vegetables and all, into the blender.
Cover and hold lid down firmly and then blend.

Pour the blended soup through a strainer back into a pot.
You may have to do this in batches. Add about 1 cup of the
leftover pulp to the strained soup and stir.

Once ready to serve, ladle soup into bowls and top with crab
meat and drizzle with pesto.

From: http://www.australianfood.about.com

Uncle Dirty Dave's Archives

MMMMM

... I remember my father's last words, "tomorrow you're outta my will!"
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)