Leek and purple potatoes, two more items from the Arganica box that I had not cooked with before or eaten much of. I decided to make it even more of a learning experience by making leek potato soup, making soups being something else that I didn't have much experience with.
What I learned. First of all that purple potatoes even exist. I was also pleasantly surprised to discover that these potatoes are not only purple on the outside but are purple on the inside as well. Really cool. I was hoping that they would give my soup a purple tinge, but instead the beauty of their purple color was lost. Next time I have purple potatoes I will have to find a dish that showcases the unique color of the potatoes.
Another thing I learned was that soups are not that hard to make. The basic steps seem to be just to soften the vegetables and then blend. I even made a bunch of substitutions to the recipe because I didn't have all the ingredients and the soup still came out fine. The substitutions I made were purple potatoes instead of Yukon gold potatoes, chicken broth instead of vegetable broth, and for the buttermilk I used 1 cup minus a tablespoon of milk mixed with a tablespoon of white vinegar. I also left the dark green sections of the leeks in because I didn't know what to do with them otherwise, and since I don't have an immersion blender I just poured the contents into a blender. The final result:
The only minor issue was that I probably should have left the dark green sections of the leeks out because those didn't break down and blend quite as well leaving a few pieces of stringy leek in the soup. This didn't affect the flavor of the soup which was something else I learned. I like the flavor of leeks. I was originally hoping the soup would have more of a potato flavor as I love potato soups, but in the end I was happy with the main flavor of the soup being leek. I was definitely surprised to find I honestly liked the soup and its leeky flavor. This recipe will be saved to be used again.
Recipe Link: Leek Potato Soup
What I learned. First of all that purple potatoes even exist. I was also pleasantly surprised to discover that these potatoes are not only purple on the outside but are purple on the inside as well. Really cool. I was hoping that they would give my soup a purple tinge, but instead the beauty of their purple color was lost. Next time I have purple potatoes I will have to find a dish that showcases the unique color of the potatoes.
Another thing I learned was that soups are not that hard to make. The basic steps seem to be just to soften the vegetables and then blend. I even made a bunch of substitutions to the recipe because I didn't have all the ingredients and the soup still came out fine. The substitutions I made were purple potatoes instead of Yukon gold potatoes, chicken broth instead of vegetable broth, and for the buttermilk I used 1 cup minus a tablespoon of milk mixed with a tablespoon of white vinegar. I also left the dark green sections of the leeks in because I didn't know what to do with them otherwise, and since I don't have an immersion blender I just poured the contents into a blender. The final result:
The only minor issue was that I probably should have left the dark green sections of the leeks out because those didn't break down and blend quite as well leaving a few pieces of stringy leek in the soup. This didn't affect the flavor of the soup which was something else I learned. I like the flavor of leeks. I was originally hoping the soup would have more of a potato flavor as I love potato soups, but in the end I was happy with the main flavor of the soup being leek. I was definitely surprised to find I honestly liked the soup and its leeky flavor. This recipe will be saved to be used again.
Recipe Link: Leek Potato Soup
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