

Recipe by Julie Song
indulgencerestaurant.com
indulgencerestaurant.com
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:
- Melt butter in a pot over low heat. Add sliced potatoes and cook for about seven minutes.
- Add onions and cook till slightly softened.
- Add flowers, syrup and water, then bring to boil.
- Add bay leaf and thyme.
- Simmer till potatoes are soft. Remove bay leaf and thyme.
- Puree the soup till smooth. Cool in blender for about 20 minutes.
- Add whipped cream, blend again and season to taste. The soup can be served hot or cold with bread.