Purple Potato Soup
Ready In: 40 mins
Serves: 10-12
Ingredients
- 1 (1 -1 1/2lb) purple cabbage, cored and quartered
- 2 tablespoons butter
- 1 red onion, chopped
- 1 (28 ounce) bag purple potatoes (if using larger potatoes, peel and cube into eighths)
- 6 cups chicken stock (use a light colored stock for best color) or 6 cups vegetable stock (use a light colored stock for best color)
- sour cream (to garnish)
- chives (to garnish)
Directions
- Melt butter in a stockpot over medium - low heat.
- Add onion and saute until tender, but not brown. Approx 10 minutes.
- Add cabbage and potato, stir 5 minutes allowing the cabbage to wilt.
- Add stock and bring mixture to a boil, stirring frequently.
- Reduce heat and simmer until vegetables are tender, about 25 minutes.
- Puree with an immersion blender or blend in batches in a bar-top blender until smooth.
- Season with salt and white pepper to taste.
- Ladle into bowls and garnish with sour cream/ creme fraiche and chives.
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