Creamy blue potato soup (Crema di patate viola)
"Vitelotte" is the correct name for this unique and ancient potato variety.
This blue-purple potato originated in Peru, but it is widely grown in France, especially in the Picardy area.
The potato flesh is light and the taste is reminiscent of chestnut, while the skin has a hazelnut-like taste.
Recently, it has gained new recognition for its nutritional and antioxidant properties.
So, if you love potatoes and you're always looking for something good and healthy, this lovely and colorful cream is for you.
Following the recipe is easy, probably the biggest difficulty is getting hold of this superb vegetable.
This dish is delicious and sure to make an impression on the plate and will wake you up nysgjerrigthe heat of your guests.
NB If you cannot find Vitelotte potatoes, you can replace them with "regular" potatoes. The combination of potato, leek and rosemary is always incredibly good anyway.
Diff: 1
Preparation: 10'
Cooking time: 30'
Wine: Pinot Bianco
Ingredients for 4 persons:
- 800 g blue potato
- 250 g leeks (only the white)
- 1 l. vegetable stock or broth
- 1 small sprig of rosemary
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
This is what you do:
Clean, rinse and cut the leek into thin slices.
Peel and dice the potatoes.
Put the leek in a pan with the olive oil and let it simmer on a low heat for approx. 5 minutes or until glossy and soft. Stir occasionally.
Add the potatoes and vegetable stock and bring to the boil.
Reduce the heat and let it simmer for approx. 15 minutes. Add the rosemary and let the soup steep until the potatoes are completely soft.
Run the soup in a mixer or in a food processor until it is completely smooth.
Season with salt and pepper.
Let the soup steep on a low heat for 5 minutes.
Serve it with croutons or with some fried thin leek slices.