Recipe of Homemade Purple Potato Sage & Leek Soup

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, purple potato sage & leek soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. 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 Potato Sage & Leek Soup is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Purple Potato Sage & Leek Soup is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first 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:

1. Take Purple Potatoes
2. Make ready Large Leeks (sliced thin)
3. Get Chopped Red Onion
4. Get Large Garlic (minced)
5. Get Butter
6. Get Chicken (or Veg) stock
7. Get Fresh Sage (chopped)
8. Prepare Heavy Cream
9. Make ready Sea Salt
10. Make ready Fresh Ground Pepper

The Best Purple Potatoes Recipes on Yummly Peruvian Purple Potato Salad, Purple Potato Roses, Creamy Purple Potato. The potatoes and mushrooms make for hearty accompaniments to pan-seared chicken, while the sage adds its woodsy flavor to a rich pan sauce, also made with butter and a bit of sherry vinegar. How to Use Them + Recipes.

Steps to make Purple Potato Sage & Leek Soup:

1. Cold water rinse then salt/brine boil whole potatoes until fork can spear them (about 30-40 minutes)
2. 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
3. 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
4. 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
5. 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.
6. 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 potatoes and mushrooms make for hearty accompaniments to pan-seared chicken, while the sage adds its woodsy flavor to a rich pan sauce, also made with butter and a bit of sherry vinegar. How to Use Them + Recipes. Purple potatoes are vibrant, versatile and nutritious. Purple Sweet Potato Powder comes from the root vegetable of the same name and is only distantly A drink made with Purple Sweet Potato Powder can be enjoyed hot or cold Add to cereal, porridge. Getting ready to roast some purple potatoes with fresh sage.

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