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The first step in making healthy decisions from a dinner menu is choosing your location wisely. When you have multiple alternatives, when looking to flake out, it is imperative that you provide each choice a quick examination. Though fast food institutions have started to incorporate healthy foods and meals into their menus, you might find it easier to eat healthy at a conventional family restaurant.
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Using your best judgment is just another one of the many ways you could make healthy decisions out of a lunch menu. This can be best done by analyzing meal pictures on a menu. It’s also advised that you avoid foods overrun with broccoli, cheese and sour cream. If your selection includes these fattening condiments, then be sure to ask for a reduced amount.
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We hope you got benefit from reading it, now let’s go back to purple potato sage & leek soup recipe. You can cook purple potato sage & leek soup using 10 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Purple Potato Sage & Leek Soup:
- Provide 2 lb Purple Potatoes
- Use 2 cup Large Leeks (sliced thin)
- Get 1/4 cup Chopped Red Onion
- You need 2 clove Large Garlic (minced)
- Take 2 tbsp Butter
- Get 1 quart Chicken (or Veg) stock
- Get 1/4 cup Fresh Sage (chopped)
- Provide 4 oz Heavy Cream
- You need 1 tbsp Sea Salt
- Prepare 1 tsp Fresh Ground Pepper
Instructions to make Purple Potato Sage & Leek Soup:
- Cold water rinse then salt/brine boil whole potatoes until fork can spear them (about 30-40 minutes)
- Chop garlic, onion, sage and leeks, then melt butter in a pan and sauté until softened (about 3-4 minutes) leeks should still be slightly firm. Then add 1 cup stock to pan and stir for about a minute until all the liquid is absorbed - turn heat off and let sit
- When potatoes are ready, rinse with cold water to stop cooking, then place them into a food processor or blender. whip. they will turn into a creamy/sticky/gooey consistency. Use some stock and whip in and loosen the goo then pour into soup pot
- Next put the sautéed veg into the processor and burst chop until minced (don't cremate or texture of soup will be off) - again use a bit of stock to loosen the buttery veg mix and mix in, then dump into pot and stir the whole mixture together while adding the remaining stock (less stock for a thicker consistency) and salt/pepper
- Bring to a medium boil while stirring frequently. At boil, lower to simmer and slowly stir in cream (can add more or less to preference). simmer 20 minutes on low heat to thicken (longer for thicker) and turn off heat. Let pot sit covered for 10-20 minutes with an occasional stir before serving to finish.
- Refrigerate excess immediately in an air tight container - do not freeze. Will keep 4-6 days if refrigerated and well sealed (zero air). The cream will spoil rapidly if left to sit/exposed to air
See more ideas about Purple potato recipes, Purple potatoes, Potato recipes. Crispy pan-roasted baby potatoes are sauced with sage-infused ghee in this easy breakfast, lunch, or dinner side dish. The potatoes and mushrooms make for hearty accompaniments to pan-seared chicken, while the sage adds its woodsy flavor to a rich pan sauce, also made with butter and a bit of sherry vinegar. Purple sweet potatoes (sometimes mistakenly called purple yams) are fun to cook with and can be used in many of the same ways as the more familiar orange or white sweet potatoes. Purple potatoes make a delightful lavender mash, but you can use white potatoes if you prefer.
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