VISI loves the Collage Fashion Deli on Cape Town’s Long Street and felt sure that owner Thulare Monareng would have a creative soup recipe up her sleeve.
We weren’t disappointed: Thulare usually serves her rich butternut broth in the hollowed-out skin of a butternut. But if you prefer more traditional crockery, you can’t go wrong by serving sweet, creamy soup in a bowl (R100) by ceramic master Anthony Shapiro.
Ingredients:
• 45ml (3 tablespoons) butter
• 1 large onion, chopped
• 3 cloves garlic chopped
• chopped fresh ginger to taste
• 2 medium potatoes, diced
• 2 medium leeks chopped
•750g butternut, peeled, seeded and diced
• Peel of ½ orange
• 750ml (3 cups) chicken or vegetable stock
• 65ml (¼ cup) freshly squeezed orange juice
• Pinch ground cinnamon
• 125ml double cream (optional)
• Salt and freshly ground pepper
Method:
Melt butter and sauté onions, leeks, garlic and ginger for about 1 minute. Add the vegetables, orange peel, stock and orange juice and bring to the boil. Reduce the heat, cover and simmer for about 30 minutes, or until vegetables are soft. Transfer to a blender or food processor and work until fairly smooth. Return to the pan and add cinnamon, cream and seasoning. Slowly bring to boil, reduce until heated through (a few minutes). Add a swirl of cream to each dish, if desired, and serve immediately.
Serve with fresh whole-wheat bread slathered with butter.
