- 4 medium kumara
- 1 clove garlic
- chicken stock
- salt and freshly ground black pepper
- 4 stalks celery
- 1 bunch watercress
- sour cream
Peel and chop kumara and place in a saucepan with the garlic and enough chicken
stock to cover completely. Bring to the boil and simmer until almost tender.
Add the coarsely chopped celery and the majority of the watercress retaining
only a few leaves for garnishing. Cook for a further 5-8 minutes. Blend
the vegetables in a blender or food processor and return the puree to the
saucepan, season to taste. If too thick dilute with a little more chicken
stock. Serve with a dollop of sour cream.