Tuesday, January 29, 2013
A Radical Potato Soup With A New Look
My friends had issued me a challenge and I decided to take it on. Well it wasn’t so much as a challenge, but more of a request to make potato soup. But knowing me, they figured that I would do something outside of your typical potato soup. Well they knew me well, and I really didn’t disappoint them the slightest. The only problem I had with this soup, is that I didn’t make enough of it. I know better next time.
Peruvian Purple Potato Soup
2 tbsp. olive oil
1 medium yellow onion, finely chopped
2 bay leaves
3 cloves garlic, minced
4 c. water
2 lb. purple potatoes, peeled and cut into 3/4 inch chunks
½ tsp. salt (plus more to taste)
¼ c. cilantro, chopped
Juice ½ a lime, or to taste
Preheat soup pot over medium heat. Saute the onions, and bay leaves for about 7 minutes, until softened. Add garlic and saute 3 minutes more.
Add potatoes, water and salt. Cover and bring the heat up to boil. Once boiling, lower heat a bit to a slow simmer and cook until potatoes are tender – usually 15 to 18 minutes.
Use an immersion blender to puree half the soup, or transfer half of the soup to a blender or food processor and puree. Be sure to let the steam escape in between pulses so that the steam doesn’t build up and explode all over you. But get an immersion blender, it is so worth it. Return pureed soup to pot and mix.
Add cilantro and lime and taste for salt. Serve!