Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, purple potato sage & leek soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Purple Potato Sage & Leek Soup is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Purple Potato Sage & Leek Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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
- Make ready 2 cup Large Leeks (sliced thin)
- Get 1/4 cup Chopped Red Onion
- Take 2 clove Large Garlic (minced)
- Get 2 tbsp Butter
- Prepare 1 quart Chicken (or Veg) stock
- Take 1/4 cup Fresh Sage (chopped)
- Take 4 oz Heavy Cream
- Prepare 1 tbsp Sea Salt
- Prepare 1 tsp Fresh Ground Pepper
Purple sage, also known as Salvia, is an evergreen shrub that is both inexpensive and hardy. As a native desert plant, sage bushes are accustomed to drought and heavy sun. See more ideas about Purple potato recipes, Purple potatoes, Potato recipes. Crispy pan-roasted baby potatoes are sauced with sage-infused ghee in this easy breakfast, lunch, or dinner side dish.
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
While making these potatoes, I tried something new that would give me an even crispier outside. So here is what I did: I boiled the potatoes in salted water. 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. These tubers are easily identified by their vibrant, ink-colored skin.
So that’s going to wrap this up with this special food purple potato sage & leek soup recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
