Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, purple potato sage & leek soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
We are eating what we grow! The hubby is trying a new recipe with brown butter sage sauce. 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 Potato Sage & Leek Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Purple Potato Sage & Leek Soup is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first 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:
- Get 2 lb Purple Potatoes
- Make ready 2 cup Large Leeks (sliced thin)
- Get 1/4 cup Chopped Red Onion
- Make ready 2 clove Large Garlic (minced)
- Get 2 tbsp Butter
- Make ready 1 quart Chicken (or Veg) stock
- Get 1/4 cup Fresh Sage (chopped)
- Take 4 oz Heavy Cream
- Get 1 tbsp Sea Salt
- Take 1 tsp Fresh Ground Pepper
The Best Purple Potatoes Recipes on Yummly Peruvian Purple Potato Salad, Purple Potato Roses, Creamy Purple Potato. The potatoes and mushrooms make for hearty accompaniments to pan-seared chicken, while the sage adds its woodsy flavor to a rich pan sauce, also made with butter and a bit of sherry vinegar. Purple potatoes, just like most members of the potato family, are native in the Andes mountains of South America.
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
The potatoes and mushrooms make for hearty accompaniments to pan-seared chicken, while the sage adds its woodsy flavor to a rich pan sauce, also made with butter and a bit of sherry vinegar. 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. Purple potatoes cook much like regular potatoes, since you can boil, mash, bake, or roast them. Getting ready to roast some purple potatoes with fresh sage.
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