Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, purple potato sage & leek soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Purple Potato Sage & Leek Soup is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine 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 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.
To get started with this particular 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:
- Prepare 2 lb Purple Potatoes
- Get 2 cup Large Leeks (sliced thin)
- Prepare 1/4 cup Chopped Red Onion
- Get 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
- Make ready 1 tbsp Sea Salt
- Take 1 tsp Fresh Ground Pepper
Like other members of the potato family (Solanum tuberosum), they come from a tuber plant native to the Andes mountain region in. 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. The Best Purple Potatoes Recipes on Yummly
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
The photo is from a few years ago, but I went back and found I really liked it. The Best Purple Potatoes Recipes on Yummly Peruvian Purple Potato Salad, Purple Potato Roses, Creamy Purple Potato. Purple potatoes cook much like regular potatoes, since you can boil, mash, bake, or roast them. These tubers are easily identified by their vibrant, ink-colored skin.
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