The world might not need yet another potato soup recipe. But this purple one looks so stunning on the table that I could not resist to share it with you.
It’s that time of the year where soups are starting to become regulars on the table. From simple potato soups to pumpkin, creamy vegetable soups, chicken, or seafood soups, and many more, there is certainly no shortage of different soups.
Still if you look at the colour plate, it’s typically changing from light cream to yellow, green and possibly brownish depending on the main ingredient.
But purple? That’s something different entirely.
So if you want to get that show-stopping moment, go ahead and make this purple potato soup.
It will certainly not fail to make quite the impression.
For a real dark purple, you will need purple potatoes. Ask at your local grocery store or at the farmers market if they can find those for you – they are usually not sold widely. Which means you might not be lucky all the time to find them readily available.
If you can’t find them at all, don’t worry. The recipe also works with ‘regular’ potatoes. Though the colouring will be slightly lighter, it will not have a huge impact on the taste. That said, purple potatoes taste slightly nuttier and earthier compared to non-purple varieties.
Wine pairing: What wine to drink with potato soup
Is there anything better than a warming bowl of soup on a cool autumn or winter day?
Sure, there is: A bowl of soup accompanied by a nice glass of wine.
So, if you are looking for the best wine to pair with a creamy potato soup, look for a wine with a good amount of acidity. Whether that’s white or red.
Chardonnay, Riesling, Soave, Pinot Noir or even a lighter Chianti Classico would pair nicely to this thick creamy purple potato soup.
My pick for this purple potato soup was an Oberbergener Bassgeige Chardonnay from Franz Keller.
About Franz Keller Winery
Located in the well-known Kaiserstuhl area, one of the warmest and sunniest area in Germany close to the city of Freiburg and the borders of Switzerland and France, Weingut Franz Keller is one of the most iconic wineries in Germany. It boasts a stunning architecture with a terraced structure built into the steep slopes characteristic of the area, and rooftops covered with indigenous crops from the nearby nature reserve Badberg. The building is home to a wine cellar, tasting room and the particularly well-known Michelin-starred Schwarzer Adler restaurant offering local and French cuisine.
Kaiserstuhl is part of the Baden wine region, the third largest and most southern of the 13 German wine regions. The area is characterized by a compact range of volcanic hills and soils covered with fertile loess provide perfect wine growing conditions.
Winemaking at the Keller winery is undoubtedly influenced by the close proximity to the neighbouring French wine region of Alsace.
In the vineyard, a particularly strong focus is taken on organic fertilization, mechanical vineyard cultivation and planting cover cops along with yield reduction through thinning and green harvest.
Tasting Notes: Oberbergener Bassgeige Chardonnay
Obergergener Bassgeige Chardonnay belongs to Germany’s Erste Lagen Weine, a designation that falls under the Verband Deutscher Prädikats- und Qualitätsweingüter (VDP) classification. Wines classified Erste Lagen must come from top-quality vineyards.
In the case of Oberbergener Bassgeige Chardonnay, grapes come from the legendary vineyard shaped like a bass violin. Hence the name of the wine. It is a higher elevation cool-climate vineyard that boasts a terroir of loess on top of volcanic rock.
In the glass, a stray-yellow with light green hues.
On the nose, aromas of dried pineapple, apricot and banana followed by notes of crispy corn flakes, buttery popcorn, and sweet cream.
On the palate, intense and focuses with a pronounced minerality and notes of gunpowder and rust. Aromas of fresh stone fruits, green apples, and kiwi, complemented by hints of white pepper.
Recipe: Purple Potato Soup
1 kg potatoes (if you can find them, use the purple variety)
1 small red cabbage, finely chopped
900 ml vegetable broth
2 tablespoons butter
1 tablespoon olive oil
½ onion, finely chopped
1 clove, crushed
150 ml heavy cream
4 teaspoons crème fraiche
In a large saucepan, heat butter and oil. Add onion and red cabbage and fry for 2-3 minutes. Add clove and fry for another 2 minutes. Add potatoes and vegetable broth, bring to boil, then reduce heat and let simmer until the potatoes are soft, for about 20 minutes.
Take from heat, puree until smooth then add heavy cream and bring back to a boil. Season with salt and pepper.
Serve topped with crème fraiche.