Purple Potato Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 (1 -1 1/2 lb) purple cabbage, cored and quartered
• 2 tablespoons butter
• 1 red onion, chopped
• 1 (28 ounce) bag purple potatoes (if using larger potatoes, peel and cube into eighths)
• 6 cups chicken stock (use a light colored stock for best color) or 6 cups vegetable stock (use a light colored stock for best color)
• sour cream (to garnish)
• chives (to garnish)

Recipe

• 1 melt butter in a stockpot over medium - low heat.
• 2 add onion and saute until tender, but not brown. approx 10 minutes.
• 3 add cabbage and potato, stir 5 minutes allowing the cabbage to wilt.
• 4 add stock and bring mixture to a boil, stirring frequently.
• 5 reduce heat and simmer until vegetables are tender, about 25 minutes.
• 6 puree with an immersion blender or blend in batches in a bar-top blender until smooth.
• 7 season with salt and pepper to taste.
• 8 ladle into bowls and garnish with sour cream/ creme fraiche and chives.