Skull Potato-Leek Soup With Sage
Total Time :1 hour
Yields :2 servings
What Ya Need
Ingredients
- 1 large or 2 small leeks whites & pale green only sliced
- 1 lb. Russet potatoes peeled and diced
- 2 TB Butter
- 6-8 Fresh sage leaves plus more for garnish
- 2 Sprigs Fresh lemony thyme
- 1 Bay leaf
- 2 Garlic cloves chopped
- 2 Cups Vegetable or chicken broth
- 1/2 Cups Cream
- Salt & white pepper to taste use white pepper to achieve an all white soup
- Wafer paper for skull
- 1 Skull cookie cutter
Instructions
- Remove outer tough layer of leek; slice whites & pale green of leek into 1/4-inch rings, then place slices in a bowl of water. Gently swirl to loosen rings and clean the debris out of the slices. Rise and drain into a colander, rinse two times.
- Melt butter over medium-low heat in a 2 quart sauce pan. Add fresh sage and sauté for 5-7 minutes or until sage leaves become slightly crispy. Remove sage and reserve for garnish. You can also use fresh sage as well. I like to mix it up.
- Add leeks to butter and sauté until tender, about 10 minutes. Add bay leaf, a couple sprigs of sage (chopped), garlic, and thyme sprigs and cook an additional minute or two until garlic is fragrant.
- Add diced potatoes and broth and simmer until potatoes are tender, about 30 minutes. Remove bay leaf, sage, and thyme sprigs, then stir in cream until heated through. Remove from heat and blend either using an immersion blender, or carefully in batches in a traditional blender until creamy and smooth. Season with salt & pepper to taste.
- To add a skull center, take your rice paper and use a cookie stencil to trace around the skull. Using scissors, carefully cut out eyes, nose, and mouth. We like to be gentle here cause the rice paper can be very delicate. Add skull cut-out very last minute before serving. Garnish with herbs and enjoy!
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Prep Time :10 minutes
Cook Time :50 minutes