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EDIT 1/25/2010: Here are the beautiful purple potatoes.


Going back in time a bit...(I haven't been cooking much since Conor's home and the boys have been experimenting in the kitchen!): I made a Potato Leek Soup in December for a few reasons..
1. It reminds me of my momma
2. It's a Julia Child recipe
3. It's cold and soup is the best remedy
4. I had beautiful potatoes and leeks to use from our Thanksgiving share!

I found the recipe here, on AverageBetty.com, but I found that I made some changes to it. The first and most important being that my potatoes turned out to be purple!! I wish I had a picture of the lovely lilac color the whole soup turned. It was surprisingly appetizing = )


Ingredients
3 cups sliced leeks (white and tender green parts)
3 cups peeled and roughly chopped baking potatoes, or purple potatoes! (these will take longer to cook as they are, by nature, denser)
6 cups water
1-1/2 teaspoons salt
1/2 cup heavy cream or half-n-half (optional)
1/2 cup sour cream or creme fraiche, for garnish, optional

Prep Work
The Leeks: Remove tough, green tops. Slice tender white portion in half. Wash thoroughly. Remove root and chop.
The Potatoes: Peel and chop into cubes (about 1/2" to 3/4"). Just wait til you cut into your first purple potato!! It's like a piece of natural, marbled art! I'll add a picture of one of mine later.

To be very simple, as we love our Julia to be, Directions:
  • Bring ingredients to the boil in a 3-quart saucepan.
  • Cover partially and simmer 20 to 30 minutes, until vegetables are tender.
  • Correct seasoning.
  • Serve as is, or puree, and/or top each portion with a dollop of the cream.
Many people nowadays like a Cream of Potato and Leek soup. If that's the case, after 18 - 20 minutes of simmering, you can ladle the soup into a food processor or blender and add the optional half-and-half or cream.

I personally really enjoyed the fresh taste of my beautiful lilac soup with fresh, local ingredients.

Bon appetit!
 


Comments

Becca

Tue, 26 Jan 2010 11:45:49 am

You know, I was wondering to myself just the other day if people made soups with purple potatoes. At first I don't doesn't sound appetizing - the color purple, but I think that's just because it's a rarer staple. I want to try this recipe now! I also got excited when you said it turns a lovely lavender color - lavender make me feel fancy. :)

 



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