I have great news, something I just have to share with you, my dear friends!
First, I’ll be attending the Food Blog Forum in sunny Orlando, at Walt Disney World on the weekend of March 17th! I feel honored that I was invited to be there with some of the top food bloggers, food photographers, cookbook authors, web designers, and others. This is the first time for me and I am very excited about it. I promise to bring back a lot of pictures and a great story. I can’t wait to meet all the wonderful people from everywhere.
I have many pictures for you today and the lovely spring soup recipe with purple potato chips.
Spring Vegetable Soup with Purple Potato Chips
- 2 tablespoons olive oil
- 2 leeks, white parts only, thinly sliced
- 2 1⁄2 cups green beans cut into 2-inch pieces
- 2 1⁄2 cups small broccoli florets
- 2 medium zucchinis, sliced
- 5 cups vegetable stock (or water)
- Salt and freshly ground pepper
- 4 tablespoons minced cilantro
- 3 purple potatoes, thinly sliced
- olive oil to fry
Warm the oil in a pot over medium heat, and cook the leeks for a few minutes. Add the green beans and cook for 5 minutes, stirring occasionally. Add the broccoli, zucchini, and vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes.
In the meantime, slice the purple potato with a mandolin or a super sharp knife (a mandolin works best). heat the olive oil and fry the potatoes for about 1 minute until they crisp up. Drain them on paper towels and season with salt.
When the vegetables are tender, puree in batches in a food processor or blender or put through a vegetable mill.
Return the milled vegetables to the pot. Season with salt and pepper to taste cook, stirring, over medium heat for 5 minutes more. Sprinkle with cilantro, and serve with chips and Irish soda bread.
Happy St. Patrick’s Day! I’ll be back on Monday -))