Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, purple potato sage & leek soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
These sage purple potato cakes are an easy, elegant, and healthy recipe! Drizzle over saffron sauce and top with turnips for a delicious simple dinner. See more ideas about Purple potato recipes, Purple potatoes, Potato recipes.
Purple Potato Sage & Leek Soup is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Purple Potato Sage & Leek Soup is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook purple potato sage & leek soup using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Purple Potato Sage & Leek Soup:
- Take 2 lb Purple Potatoes
- Take 2 cup Large Leeks (sliced thin)
- Take 1/4 cup Chopped Red Onion
- Prepare 2 clove Large Garlic (minced)
- Get 2 tbsp Butter
- Make ready 1 quart Chicken (or Veg) stock
- Take 1/4 cup Fresh Sage (chopped)
- Make ready 4 oz Heavy Cream
- Take 1 tbsp Sea Salt
- Prepare 1 tsp Fresh Ground Pepper
Getting ready to roast some purple potatoes with fresh sage. The photo is from a few years ago, but I went back and found I really liked it. Purple potatoes, just like most members of the potato family, are native in the Andes mountains of South America. These purple potatoes stand out for their almost black or blue-purple outer skin and.
Instructions to make Purple Potato Sage & Leek Soup:
- Cold water rinse then salt/brine boil whole potatoes until fork can spear them (about 30-40 minutes)
- Chop garlic, onion, sage and leeks, then melt butter in a pan and sauté until softened (about 3-4 minutes) leeks should still be slightly firm. Then add 1 cup stock to pan and stir for about a minute until all the liquid is absorbed - turn heat off and let sit
- When potatoes are ready, rinse with cold water to stop cooking, then place them into a food processor or blender. whip. they will turn into a creamy/sticky/gooey consistency. Use some stock and whip in and loosen the goo then pour into soup pot
- Next put the sautéed veg into the processor and burst chop until minced (don't cremate or texture of soup will be off) - again use a bit of stock to loosen the buttery veg mix and mix in, then dump into pot and stir the whole mixture together while adding the remaining stock (less stock for a thicker consistency) and salt/pepper
- Bring to a medium boil while stirring frequently. At boil, lower to simmer and slowly stir in cream (can add more or less to preference). simmer 20 minutes on low heat to thicken (longer for thicker) and turn off heat. Let pot sit covered for 10-20 minutes with an occasional stir before serving to finish.
- Refrigerate excess immediately in an air tight container - do not freeze. Will keep 4-6 days if refrigerated and well sealed (zero air). The cream will spoil rapidly if left to sit/exposed to air
While making these potatoes, I tried something new that would give me an even crispier outside. So here is what I did: I boiled the potatoes in salted water. Purple potatoes are an unusual variety. They have the typical oval shape of traditional potatoes, but its most interesting feature is the color. They have a dark purple skin often resembling a black potato.
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