Add the buttermilk and allow to simmer over a low heat until the potatoes are soft. Blitz with a soup gun until it is smooth. Season to taste and serve with some chopped chives and chopped pumpkin ...
Rub in the cold butter until the mixture looks like rough breadcrumbs. Mix the sugar, buttermilk and parmesan and combine this with the dry ingredients to form a dough. Turn it out ...
Cook for 10 minutes then blend to a smooth puree. Add the finely chopped green of the leek and cook for 2 minutes. Add the buttermilk and check seasoning.
If using stand blender, return soup to saucepan. Stir in buttermilk and sour cream and warm over low heat until uniformly hot, about 5 minutes. Serve garnished with Spiced Pepitas. Makes 7 cups.
Mix the fried sage leaves with the oil and drizzle over the soup. Mix the flour, baking soda and salt in a bowl. Mix in the bacon. Make a well in the centre and add the buttermilk. Mix to dough ...