Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, purple potato sage & leek soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Great recipe for Purple Potato Sage & Leek Soup. I decided to grow purples in my garden last year and the yield was fantastic, but I didn't know what to do with them. This year had a better yield than last year and I was armed with some ideas for experiments.
Purple Potato Sage & Leek Soup is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Purple Potato Sage & Leek Soup is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have purple potato sage & leek soup using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Purple Potato Sage & Leek Soup:
- Prepare 2 lb Purple Potatoes
- Make ready 2 cup Large Leeks (sliced thin)
- Prepare 1/4 cup Chopped Red Onion
- Make ready 2 clove Large Garlic (minced)
- Take 2 tbsp Butter
- Take 1 quart Chicken (or Veg) stock
- Take 1/4 cup Fresh Sage (chopped)
- Make ready 4 oz Heavy Cream
- Get 1 tbsp Sea Salt
- Make ready 1 tsp Fresh Ground Pepper
Add half the potato mixture, arranging as you wish; scatter half the sage leaves overtop. Add remaining potatoes (along with any accumulated liquid) and sage leaves. 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.
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
A delicious baked purple sweet potato that can be topped with a million different things! A very healthy and filling dish.. While my potato was in the oven I got a couple of sage leaves, a couple of young green onions (chives will work great too!), and a couple of stems of rosemary. Vibrant sweet potatoes make this gnocchi unique. Serve simply with brown butter, sage, or parmesan.
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