Hey everyone, hope you are having an amazing day today. 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. This time, I am going to make it a little bit unique. This will be really delicious.
Free UK Delivery on Eligible Orders! From Kathleen Sloan-Mcintosh, Canadian Gardening Magazine. Purple Potato Sage & Leek Soup Zachary Welch. 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.
Purple Potato Sage & Leek Soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Purple Potato Sage & Leek Soup is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook purple potato sage & leek soup using 10 ingredients and 6 steps. Here is how you cook that.
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
- Take 2 clove Large Garlic (minced)
- Get 2 tbsp Butter
- Get 1 quart Chicken (or Veg) stock
- Take 1/4 cup Fresh Sage (chopped)
- Get 4 oz Heavy Cream
- Take 1 tbsp Sea Salt
- Get 1 tsp Fresh Ground Pepper
Cool until the mix is room temperature. 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. Drizzle over saffron sauce and top with.
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
Drizzle over saffron sauce and top with turnips for a delicious simple dinner. Drizzle over saffron sauce and top with. It's a French potato type with a deep purple flesh that gives the gnocchi a lovely violet hue. Their flavour is slightly nutty and sweet, very delicate. To serve these purple gnocchi I simply used butter and sage but they are great with ragù or cheese sauces (Stilton and Gorgonzola are the best).
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