Easy Purple Potatoes in Soup Recipe
Purple Potato Soup, a healthy dish for any season. With its vibrant color and delicate texture, it’s not only packed with nutrients but also elevates your perception of traditional soups.
Ingredients and Substitutes
Main Ingredients
Purple Potatoes: Provides a delicate texture and unique color.
Additional Ingredients
Broccoli: Adds nutrition and a fresh taste.
Seasonings
Flour: Used to adjust the consistency of the batter.
Egg Yolk: Adds shine and smoothness to the batter.
Water: Helps blend the purple potatoes into a fine texture.
Substitutes
Purple Potatoes: Can be substituted with regular potatoes or sweet potatoes, though the texture and color may differ.
Broccoli: Can be replaced with cauliflower for a similar taste.
Flour: Cornstarch or cake flour can be used as alternatives, though the texture may vary.
Egg Yolk: Can be substituted with a whole egg or omitted entirely.
Secrets to Success
The key to making this purple potato soup perfectly lies in mastering a few steps and ensuring every detail is on point.
Blending the Purple Potatoes:
After steaming the purple potatoes, make sure to blend them until smooth and fine. This ensures a silky batter. If the batter seems too dry, add a little water, but don’t add too much. Otherwise, the batter will become too runny, and the texture of the final dish will suffer.
Adjusting the Batter Consistency:
When adding flour, do so gradually while stirring constantly to control the batter's thickness. If the batter is too runny, the dumplings will fall apart during cooking. If it's too thick, it won’t pass through the strainer easily. The ideal batter consistency should be just right—neither too thick nor too thin, allowing for soft, round dumplings.
Using the Right Strainer:
Choose a strainer with appropriately sized holes. If the holes are too large, the dumplings won’t form proper shapes. Once the water in the pot is boiling, evenly pour the batter into the pot using the strainer to ensure the dumplings stay separate and don’t stick together.
Adding Egg Yolk and Broccoli:
The egg yolk makes the dumplings denser and more tender. Once you add the egg yolk, stir immediately to prevent any clumping. Broccoli adds a nice fragrance—be sure to chop it finely so it doesn’t affect the smoothness of the batter.
Controlling the Cooking Time:
Pay attention to the cooking time for the dumplings. Once they float to the surface, cook them for another minute or two. Overcooking them will make them too soft and affect the texture. The goal is to cook them just long enough to be tender yet firm, maintaining a balance of softness and elasticity.
Why Does the Purple Potato Soup Change Color?
The color change in purple potato soup is due to anthocyanins, a natural pigment found in purple potatoes. These pigments are sensitive to pH levels, so if the soup contains acidic ingredients, the color can shift to red or pink. Conversely, if there are alkaline components in the soup, it might turn blue or green.
Additionally, high temperatures can affect the stability of anthocyanins, so after prolonged cooking, the color may fade or turn brown.
However, don’t worry—the change in color does not indicate any issues with taste or quality. The nutritional value and flavor of the purple potato remain unaffected. Color changes are simply a normal reaction of anthocyanins to temperature and pH.
Can the Soup Be Frozen?
Yes, the soup can be frozen, but the texture may change slightly.
If you plan to freeze the purple potato soup, let it cool to room temperature first, then portion it into small servings and store it in sealed bags or containers. This helps prevent air exposure, reducing ice crystals and preserving the flavor.
When thawing, it’s best to defrost the soup slowly in the fridge or heat it in the microwave.
INGREDIENTS
Main Ingredients
-
·200g purple potatoes
Accessories
-
·15g (finely chopped) broccoli
Seasonings
-
·15g flour
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·1 egg yolk
COOKING STEP
Step 1
Mash 200g of steamed purple potatoes with a little water until smooth and fine.
Step 2
Add 15g of flour and stir until the mixture thickens.
Step 3
Once the water in the pot boils, use a strainer to drop the purple potato batter in to form small dumplings.
Step 4
Add 1 egg yolk to the pot and stir quickly to combine.
Step 5
Stir in 15g of finely chopped broccoli and mix well.
Step 6
Continue cooking for another minute until the dumplings are fully cooked, then serve on a plate.
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Recipe Pairing
Here are some pairing suggestions to enhance the overall dining experience and make the flavors more balanced:
Pair with Grilled Meats:
The rich flavor of purple potato soup goes wonderfully with grilled meats like chicken wings or steak. The savory meat contrasts beautifully with the smooth soup, creating a layered taste that balances the meal and adds richness to the plate.
Pair with Salad:
A fresh salad, especially with tangy vegetables like cucumber, tomato, or olives, complements purple potato soup perfectly. The salad adds a refreshing touch, cutting through the soup's richness while adding depth to the overall flavor profile.
Pair with Toasted Bread:
A crispy slice of toasted bread, especially when spread with butter or garlic butter, is a perfect accompaniment to purple potato soup. The crunch of the bread pairs wonderfully with the rich, smooth texture of the soup.
Pair with Protein-rich Foods:
For a more filling meal, pair the soup with protein-rich foods like grilled chicken breast, pan-seared fish fillets, or boiled eggs. The rich taste of the soup balances out the lighter proteins, adding depth while providing a satisfying meal.
Pair with Light Dishes:
For a lighter meal, serve the soup with simple dishes like stir-fried vegetables or steamed greens. This will help balance the meal and prevent the soup from feeling too heavy.
FAQs:
If you're unsure, cut a piece open after steaming to make sure there are no hard parts and that it's fully cooked.
The water in the pot should be at a rolling boil when adding the dumplings. As the dumplings cook, their outer surface will firm up, helping them keep their shape.
Additionally, don’t stir the dumplings too vigorously while cooking. Gently flip them to prevent them from breaking apart. Once the dumplings float to the surface, they are done.
Use chopsticks or a wooden spoon to stir rapidly and in one direction to help the egg yolk blend evenly into the batter, creating a smooth texture.
Once the water reaches a rolling boil, reduce the heat to medium-high to keep the water gently simmering, helping the dumplings cook evenly and hold their form.
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