Why is it Peruvian? Maybe because purple potatoes are from Peru or maybe because I love alliteration. Either way, this soup made me feel like I was somewhere exotic, or at least anywhere besides my torn up corduroy couch in front of the TV. This is the kind of soup you can only really make after visiting a farmers market because although it’s super simple, regular supermarkets just don’t carry the ingredients. But I suggested some substitutes if you would like to try it.
I get big eyes at the Union Square Farmers market and tend to lug home more than I can use in a week, so because they stay fresh, tubers and squash are good (albeit heavy) choices for me. Last week I bought these gorgeous “purple beauty” potatoes. When I sliced them open I expected the color to be a little faded, but they were a vibrant Prince purple. The kind of purple you want to paint your room on a Saturday evening when you’re 15 and have no Cure concert to go to.
I also came into some Delfino cilantro. It’s a little different than the common parsley-looking cilantro, it looks sort of like dill, with thin stubby leaves. The taste was a bit different, too – more lemon-y and stronger. Pick some up if you can find it, but use regular cilantro for this recipe if you can’t.
The last hard to find ingredient was Czech black chili peppers. They were mild and fruity and absolutely gorgeous, but I think that jalapenos would be a fine substitute.
After boiling the potatoes the color did fade just a tad, so I cheated and grated in some beet. Unless you’re a food photographer that probably isn’t exactly necessary.
Peruvian Purple Potato Soup
Serves 6
2 tablespoons olive oil
1 medium yellow onion, finely chopped
6 czech black peppers, seeded and thinly sliced
2 bay leaves
3 cloves garlic, minced
4 cups water
2 pounds purple potatoes, peeled and cut into 3/4 inch chunks
1/2 teaspoon salt (plus more to taste)
1/4 cup Delfino cilantro, chopped
Juice 1/2 a lime, or to taste
Optional: a little grated beet for color
Preheat soup pot over medium heat. Saute the onions, chilies and bay leaves for about 7 minutes, until softened. Add garlic and saute 3 minute more.
Add potatoes, water and salt. Cover and bring the heat up to boil. Once boiling, lower heat a bit to a slow simmer and cook until potatoes are tender – usually 15 to 18 minutes.
Use an immersion blender to puree half the soup, or transfer half of the soup to a blender or food processor and puree. Be sure to let the steam escape in between pulses so that the steam doesn’t build up and explode all over you. But get an immersion blender, it is so worth it. Return pureed soup to pot and mix.
Add cilantro and lime and taste for salt. Grate a little bit of beet in, using a microplane grater if you’ve got one. I used maybe a tablespoon, maybe a little less. Let sit for at least 5 minutes for the flavors to blend. Serve!
Wow. The color really pops on this one. I can haz?
BORDERS HAS NO RECORD OF YOUR COOKBOOK EVEN BEING PUBLISHED!!!
No joke! I have been told for 2 weeks at Numerous Borders stores that they have NO record of your cookbook’s release. I was also told that I wouldn’t find it anywhere, but lo and behold… I called the Barnes and Noble’s in town and not only did they have a record, but they have the book in stock! The only thing is…I’m broke and HAVE to wait until it somehow shows up at Border’s so I can use the $25 gift card I have, otherwise I won’t be able to get it. The numerous Border’s people I talked to said that they don’t have any POTENTIAL date of when they will get it in the stores. They also said that they thought the publisher “pushed back the date indefinetly”.You can check online too. Borders.com under “veganomicon” says “NO REALSE DATE”. I thought I would let you guys know, because with the large vegan population of Ann Arbor, I’m sure you guys are missing out on sales. This is the home of Borders and where the flagship store still is. I WISH I could get your book!!!
OK, thanks monique!
Perhaps it is a Peruvian Purple Potato Potage . . . I also appreciate a good alliteration.
Darn, I missed the boat on pottage.
Spreading the vegetarian gospel in this post, but can’t stand environuts. Am I alone? http://www.jewcy.com/daily_shvitz/mother_gaia_and_al_gore_need_you
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what can you substitute for the black peppers? I can’t seem to find them
Care to tone down the racism in this post? It’s pretty busted & entitled to just assign a tradition to this soup inappropriately. Maybe share an actual Peruvian recipe / vegan adaptation of one. Or is their food not good enough for this blog?
I know I’m a couple of months late here, but the potatoes are called Peruvian Purple Potatoes. They’re native to Peru. This is not some kind of soup minstrelsy.