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   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   
       
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