Purple Potato Sage & Leek Soup. In a large bowl, toss potatoes with garlic, cream, salt and pepper until spuds are coated. Add half the potato mixture, arranging as you wish; scatter half the sage leaves overtop. Add remaining potatoes (along with any accumulated liquid) and sage leaves.
It will maintain a nice round shape without pruning, though some pruning either during or after flowering will encourage new growth. The young leaves are a smoky purple gradually turning green-gray with a soft, pebbly texture when they mature. The vibrant purple stems are woody at the base, but soft and tender at the tips. You can have Purple Potato Sage & Leek Soup using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Purple Potato Sage & Leek Soup
During the early summer months, small two. Purple Sage thrives in inhospitably hot and dry conditions. It isn't suited to gardens with mild summer temperatures or high humidity. Fertilizer Because this plant enjoys dry, infertile conditions, they don't need a lot of nutrients.
Purple Potato Sage & Leek Soup instructions
It's best to steer clear of fertilizers as this can shorten the life of your purple sage. When you plant your purple flower potato bush, add an organic mulch to enrich the soil, conserve moisture and protect the roots. Keep the plant well-watered until it is established. Prick the purple sweet potatoes a few times with a fork and wrap in aluminum foil. Once cooked, scoop the flesh into a blender and blend until super smooth and creamy.