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Blue Potato Soup with Chive Oil
A startlingly beautiful velvety soup made entirely from blue potatoes blended with vegetable broth, sautéed shallots, and a touch of white wine. The colour is a deep slate-violet that holds through blending. A swirl of bright green chive oil on top creates a dramatic contrast that will silence any dinner table.
Blue Potato is usually ready July to August. More blue potato recipes, or see what to sow this month where you are.
Ingredients
- 2 lb blue potatoes, peeled, diced
- 3 shallots, sliced
- 3 cloves garlic, minced
- ¼ cup dry white wine (optional)omit or replace with extra broth
- 5 cups vegetable broth
- 3 tbsp olive oil, divided
- ½ cup fresh chives, roughly chopped, for chive oil
- ¼ cup neutral oil, for chive oil
- 1 tsp salt and white pepper, to taste
Contains: sulphites.
Method
- Make chive oil: blend chives and neutral oil in a blender until smooth. Strain through a fine sieve, pressing. Set aside. The oil should be vivid green.About 5 min
- Heat 2 tbsp olive oil in a large pot over medium heat. Add shallots and cook 5 minutes until soft. Add garlic and cook 1 minute.About 6 min
- Add wine (if using) and simmer 1 minute. Add blue potatoes and broth. Bring to a boil, then simmer 18 minutes until potatoes are very tender.About 20 min
- Blend until completely smooth using an immersion blender or in a countertop blender in batches. Season with salt and white pepper.About 4 min
- Ladle into warm bowls and swirl 1 tsp of chive oil across the surface of each bowl. Serve immediately.About 3 min
Tips
- The colour is most vivid when you use all blue potatoes with no blending of other varieties.
- Blend on high speed and for longer than you think — truly smooth blue potato soup is a revelation.
- The chive oil keeps for 2 days refrigerated in a sealed jar — use leftovers on eggs or fish.
Ring the changes
- Stir in 2 tbsp crème fraîche at the end for a richer, creamier version (note: no longer dairy-free).
- Add a teaspoon of white truffle oil instead of chive oil for a more luxurious garnish.
Keeping it
Soup keeps refrigerated for 4 days. The chive oil separates — stir before using. Soup may thicken when cold; thin with broth when reheating.
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