Hibiscus and Blue Congo Soup

Ingredients:

• 50g unsalted butter
• 300g Blue Congo potato, peeled and thinly sliced
• 500g onion, thinly sliced
• 5 hibiscus flowers from Delicious Hibiscus Flower (whole), roughly chopped
• 1 tbsp syrup
• 1 litre water
• 1 bay leaf
• 1 sprig thyme
• Salt flakes and freshly ground black pepper
• 100g whipped cream

Direction:

1. Melt butter in a pot over low heat. Add sliced potatoes and cook for about seven minutes.
2. Add onions and cook till slightly softened.
3. Add flowers, syrup and water, then bring to boil.
4. Add bay leaf and thyme.
5. Simmer till potatoes are soft. Remove bay leaf and thyme.
6. Puree the soup till smooth. Cool in blender for about 20 minutes.
7. Add whipped cream, blend again and season to taste. The soup can be served hot or cold with bread.