Kumara, Quince and Walnut Soup

Kumara are like sweet potatoes and these can be substituted.

3 kumara
2 large quinces
1.5 litres chicken stock
1/2 cup walnuts
3 tablespoons cognac
salt and pepper

Peel the kumara and peel and core the quinces. Chop both into chunks and place in a large pot with the chicken stock, bring to the boil and simmer until the kumera and quince are soft.

Grind the walnuts in a food processor, setting aside a couple of whole ones for garnish.

Add the soup to the processor and blend until it is smooth. Add the cognac and reheat the soup, thinning it with some milk if necessary. Adjust the seasoning to taste. Serve with a little lightly whipped cream spiralled onto the top (pour it off the tip of a dessertspoon) and sprinkle on a little coarsely chopped walnut.

The tartness of the quince and the nutty walnut flavour complement each other well, especially over the smooth kumara base.