Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, purple potato sage & leek soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Purple Potato Sage & Leek Soup is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Purple Potato Sage & Leek Soup is something which I have loved my whole life.
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. Purple potatoes are the eye-catching gems of the potato aisle.
To begin with this particular recipe, we have to prepare a few ingredients. You can have purple potato sage & leek soup using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Purple Potato Sage & Leek Soup:
- Prepare 2 lb Purple Potatoes
- Prepare 2 cup Large Leeks (sliced thin)
- Prepare 1/4 cup Chopped Red Onion
- Prepare 2 clove Large Garlic (minced)
- Make ready 2 tbsp Butter
- Take 1 quart Chicken (or Veg) stock
- Take 1/4 cup Fresh Sage (chopped)
- Prepare 4 oz Heavy Cream
- Get 1 tbsp Sea Salt
- Take 1 tsp Fresh Ground Pepper
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. The Best Purple Potatoes Recipes on Yummly Peruvian Purple Potato Salad, Purple Potato Salad, Purple Potato Salad.
Steps 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
Purple potatoes are very versatile but can become a little mushy if you overcook them, so be careful. In spite of their strikingly rich, vibrant color, their flavor tends to be a bit. These tubers are easily identified by their vibrant, ink-colored skin. Purple Sweet Potato Sago dessert is a rich and flavourful dessert. The Orange Sweet Potato Tapioca Balls add some chewy texture to this yummy and nutritious.
So that is going to wrap it up for this special food purple potato sage & leek soup recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
