SPiCY SAGE POTATO SOUP

spicy, earthy and hearty -- this is the ultimate winter soup!

 

FIX: 30 minutes

SLOW COOK: 2-6 hours. the longer the better.

 

GOODS:

3 medium of each: YELLOW YUKON,
RED, PURPLE, SWEET and RUSSET POTATOES

1 cup of chopped CARROTS (two carrots will do)
2 tablespoons of EXTRA VIRGIN OLIVE OIL
1 medium container of SOUR CREAM
2 bunches of chopped FRESH SAGE
2 teaspoon of RED PEPPER FLAKES
2 teaspoons of FENNEL SEEDS
2 tablespoons of RAW SUGAR
2 tablespoons of SUGAR
2 pinches of SEA SALT

2 cups of FROZEN CORN

CRACKED BLACK PEPPER
6 cloves of GARLiC

5 cups of WATER

 

TACKLE:

crock pot
wand hand mixer
chef's knife
wooden spoon
4 quart pot
chop board
can opener
soup ladle

 

GO:

pull out the old crock pot. fire it up on low. pour in 2 tablespoons of EXTRA ViRGiN OLiVE OiL. throw in 2 GARLIC cloves. loosely chop up one bunch of the FRESH SAGE. toss in 2 teaspoons of FENNEL SEEDS. add the 2 cups of FROZEN CORN. finally kick it up with a 5 second round of CRACKED BLACK PEPPER and 2 teaspoon of RED PEPPER FLAKES (a hefty pinch or two will do).

 

now time to cube up all the POTATOES... about 2 inches of all will suffice. drop in all the potatoes along with 4 cloves of GARLiC, two cups of loosely chopped CARROTS and 2 pinches of SEA SALT. bring to a boil and cook till soft in about 4 cups of water. usually takes about 20 minutes. drain off some of the excess broth (about a cup or so will do). pour the potatoes and the rest... of the (super nutritious) broth into the crock pot. stir everything together. done. for now.

 

WHiLE...

go to work, shop, sleep... you get the picture.

 

MiX:

about and 1/2 hour before serving, you want to grab the hand wand mixer and lightly puree right in the crock pot. go as long as you like. if you want it smooth, go for it. i like it slightly chunky so i mix a bit less. add a tablespoon of RAW SUGAR to taste.

 

for a rich creamy consistency with a poppy punch. stir in 3 tablespoons of SOUR CREAM.

 

give another 5 second round of CRACKED BLACK PEPPER. stir. cover. i like to give the soup another hour or so to let all the added and pureed ingredients settle in (nice and cozy) with each other.

 

ASSEMBLAGE:

super simple. i grab some big soup bowls and saucers and pour in a hefty size ladle or two into each. to top it off: give each serving a dopple of fresh SOUR CREAM, a pinch of FRESH SAGE and a final round of CRACKED BLACK PEPPER. serve with your favorite rustic bread.

 

SPECiAL NOTE: this dish can easily be vegan... just delete the LOW FAT PLAiN YOGURT. for a rich luscious taste, substitute a drizzle of EXTRA ViRGiN OLiVE OiL on top of each serving. YUM!

 

FEEDS:

this pot of soup can serve at least 6. if it's just you and maybe a mate... i would set aside some for the week and freeze the rest.

 

download pdf super-tasty 4x6 recipe card!