Sunday Soup Series
Peruvian Purple Potato & Roasted Garlic
Peruvian Purple Potato & Roasted Garlic
As the temperatures drop and days become shorter I take comfort in a hot bowl of soup. Chilled to the bone as I walk through the door and begin to shed wet, frozen layers, I feel an aching set in between my eyes and a slight scratching in the back of my throat. I must counteract this and garlic is the first thing to pop into my head. As a chef I often have copious amounts of peeled garlic on hand in the frig. Tonight I’ll make a soothing concoction, designed, hopefully, to hold the sickness at bay. I throw two whole cups of garlic into a pot……
cover it with water, flip the burner onto high and head upstairs to slip into some flannel pajamas and a fresh pair of thick socks. Returning to the stove I turn the rolling garlic down and begin the rest of my prep. The pot begins to simmer and windows fog, warming the kitchen and reminding me of the winter wonderland outside I’m so fortunate to escape. This soup is a version of a classic potato-leek with the addition of a sweet healing boost of garlic. I know the garlic sounds like a lot but it becomes nice and sweet and nutty. I am also a bit of a garlic fiend. I try to stay away from a bunch of dairy when feeling under the weather but as with any of my recipes I encourage you to modify to your liking.
2 Tablespoons olive oil (or unsalted butter)
2 large leeks, white and light green parts only, rough chopped and washed well
1 large yellow onion, diced
2 cups peeled garlic
1 cup olive oil blend
2# purple Peruvian potatoes, peeled & rough chopped
3 quarts chicken or vegetable broth
2 Tablespoons fresh thyme
2-4 bay leaves
2 cups coconut cream (or almond milk or heavy cream)
Season to taste with:
Kosher salt
White pepper
Nutmeg
Pinch of cayenne
I start by covering the garlic with water in a small sauce pot and simmering until the water is evaporated and the garlic is tender. I add the oil blend and continue to simmer until the garlic is a very light golden color. Be carefully to keep the heat very low and stir occasionally. Cook on too high a heat and you’ll end up with clumps of garlic that are overcooked, a little bitter and won’t blend as nicely into the soup. I then drain most of the oil off and set garlic aside. ( save this delicious oil to use else wear )
I start by gently sautéing the leeks and onion in the olive oil, being careful not to brown, about 10 minutes. Add the fresh thyme, cook several more minutes, add the broth, garlic, potatoes and bay leaf. Simmer 20-25 minutes or until the potatoes are completely cooked. I now fish out the bay leaf before adding the coconut cream and transferring to the blender. Once smooth, return to the pot and season with salt, white pepper, fresh grated nutmeg and a pinch of cayenne.Simmer an additional 5 minutes, whisking and paying close attention as to not scorch to the bottom of the pot. Adjust thickness to your liking by adding a bit more broth. Garnish with fresh chives or green onion. As with most of my soups I like to serve it with a nice warm baguette that I can tear off chunks and dip into the soup. Enjoy!!
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