When I asked for suggestions of what to make with my CSA haul from last week, reader Emma responded with a great idea for using my pretty purple potatoes: the Peruvian Purple Potato Soup from Appetite for Reduction. With the temperatures dropping and autumn approaching, soup sounded mighty fine to me. I was excited to see how gorgeous my pretty purple potatoes were on the inside. They certainly were striking on the outside:
I’ve eaten bona-fide blue-slash-purple potatoes before, so I know what they should look like on the inside. And, friends, it ain’t this:
Quelle surprise! My purple potatoes weren’t purple at all! Alas – they were just regular ol’ taters masquerading in more appealing skins. However, I did not let their [admittedly disappointing] pale innards sway me from my desire for soup; I soldiered on with the recipe as written. And even though the results were nowhere near as striking as they would’ve been otherwise, this soup was still a flavorful, filling delight.
Don’t let its rather lackluster appearance fool you – this is a truly tasty soup. The lime, chili peppers, and cilantro (even though I had to use dried!) made for more vibrant flavors than one typically finds with potato-based soups. I made sure to puree about half of it, so that there were still some potato chunks to contrast with the otherwise smooth texture. S and I were both pleasantly surprised with our meal, and it’s definitely going on my make-again list.
Next time, though, I’ll use truly purple potatoes.
3 thoughts on “Peruvian Not-so-Purple Potato Soup”
Glad you liked the suggestion and the result even if the potatoes weren’t quite what you expected! I’ve been having soup daily since the weather’s turned…
It’s certainly that time of year! Last night we made chili, and now I’m thinking about that slowly wilting leek from my CSA box… :)
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