Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, purple potato sage & leek soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Purple Potato Sage & Leek Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Purple Potato Sage & Leek Soup is something that I have loved my entire 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 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:
- Make ready 2 lb Purple Potatoes
- Get 2 cup Large Leeks (sliced thin)
- Prepare 1/4 cup Chopped Red Onion
- Get 2 clove Large Garlic (minced)
- Prepare 2 tbsp Butter
- Get 1 quart Chicken (or Veg) stock
- Take 1/4 cup Fresh Sage (chopped)
- Make ready 4 oz Heavy Cream
- Prepare 1 tbsp Sea Salt
- Get 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 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 Sweet Potato Powder comes from the root vegetable of the same name and is only distantly A drink made with Purple Sweet Potato Powder can be enjoyed hot or cold Add to cereal, porridge.
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 sweet potatoes (Ipomoea batatas Lam) are a direct relative of the well-known orange sweet Limited evidence suggests that purple sweet potato may contribute to healthy blood pressure control. Purple potatoes cook much like regular potatoes, since you can boil, mash, bake, or roast them. Purple potatoes are a type of potato popular in South America, with their origins in Peru and Bolivia. These potatoes have many uses and a striking purple color that can brighten up any dish. These tubers are easily identified by their vibrant, ink-colored skin.
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