Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, purple potato sage & leek soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Purple Potato Sage & Leek Soup is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Purple Potato Sage & Leek Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.
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.
To begin with this particular recipe, we have to prepare a few components. 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:
- Make ready 2 lb Purple Potatoes
- Get 2 cup Large Leeks (sliced thin)
- Get 1/4 cup Chopped Red Onion
- Take 2 clove Large Garlic (minced)
- Get 2 tbsp Butter
- Take 1 quart Chicken (or Veg) stock
- Prepare 1/4 cup Fresh Sage (chopped)
- Make ready 4 oz Heavy Cream
- Prepare 1 tbsp Sea Salt
- Prepare 1 tsp Fresh Ground Pepper
Crispy pan-roasted baby potatoes are sauced with sage-infused ghee in this easy breakfast, lunch, or dinner side dish. Soft pillowy purple potato gnocchi meet a velvety butter sauce and crunchy fragrant sage leaves to make a beautifully simple Italian meal the whole family will be excited to dig in! These tubers are easily identified by their vibrant, ink-colored skin. Purple potatoes, just like most members of the potato family, are native in the Andes mountains of South America.
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
These purple potatoes stand out for their almost black or blue-purple outer skin and. purple sage nutrition facts and nutritional information. Purple sweet potatoes (sometimes mistakenly called purple yams) are fun to cook with and can be used in many of the same ways as the more familiar orange or white sweet potatoes. 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. Are they little inanimate purple potatoes or are they like purple potatoes with people legs and arms After the anon about purple potatoes I'm now having a very indepth discussion of how the potato.
So that’s going to wrap it up with this exceptional food purple potato sage & leek soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
