After a pumpkin and cranberry-filled Thanksgiving weekend, I realized that I was neglecting a few other items. Namely the leeks were shriveling up in my fridge and the potatoes were starting to grow sprouts. That's bad, right?
I knew this called for potato and leek soup.
The potatoes were in this dark mesh bag so it was hard to tell that they looked different. The list I had received with my share said the potatoes included reds, golds, and whites.
No one said anything about purple.
A google search revealed all sorts of names for these, including Purple Peruvian Potatoes, Blue Potatoes (huh?), Delta Blues, and Purple Majesty Potatoes. These beauties are reportedly high in antioxidants if you're into that sort of thing, but it's the color that is so...vibrant and unexpected!
Of course we soon boiled and pureed them with the other potatoes, turning the color into a lovely shade of light brown.
Which brings me back to the soup. The recipe said to puree half of it, add it back to the mix, and season with tabasco sauce and marjoram before serving.
It seriously looked like a cross between gruel, porridge, and mush.
It didn't taste much better.
I added more tabasco sauce and marjoram.
It tasted a little better.
I was full after about five bites.
The leftovers tasted better tonight.
In my experience so far, soups always taste better the next night.
But there was no purple in sight.
I really didn't intend for that to rhyme.
But I still have a few left, so maybe I will make purple mashed potatoes next time.