The Chill Of It All

It's Spring.

And yet...

A cold rain comes to visit.

You feel a little shiver.

And the sun plays coy. 

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Come on in.

Unlace your wet boots.

Leave your damp clothes on the ground...

I've got just what you need.

For many of us, this Spring has been chillier than usual. I've whipped this up to banish the cold in your bones, fire up your insides and bring a flush to your face...

Now what else can work that kind of magic...hmmm?

Passion Potato Soup 

  • 13 small organic potatoes, cleaned and cubed, skins on
  • 1 Tbsp Herbs de Provence
  • 2 large cloves garlic, chopped
  • Salt (Celtic, Smoked, or Hawaiian Black)
  • Red pepper Flakes
  • 6-8 fresh sage leaves
  • 1 tsp apple cider vinegar
  • Almond or coconut milk, unsweetened
  • Ground black pepper
  • Olive Oil
  • 3-4 C pure water

Turn a burner on a very low flame. Spiral your oil into a large cooking pot. Get ready...

When your oil is gently heated (check this by holding your hand above the pot), toss in the garlic, at let it sizzle quietly for a few minutes, turning translucent and smelling divine. Now sprinkle in the Herbs de Provence, and stir lightly. Allow them to mingle for about two minutes, then tear the sage with your fingers, and drop into the pot. Stir. Inhale the scent.

Perhaps another drop of oil right now...and add in a good pinch of red pepper flakes.

Let them dance for another few minutes, then drop your potatoes in. Give them a good stir, coating each bit with those gorgeous herbs.

Add just enough water to cover the potatoes. Turn the flame up to boil, then simmer until potatoes are super tender.

Turn off the flame. Add a little almond or coconut milk - you can add more later to thin the mixture if you like. When it has cooled down, pureé with a stick blender or hand blender. You can spoon it into a regular standing blender, also, just be careful...it gets splashy.

Garnish with salt and fresh ground pepper, to taste.

I usually avoid white potatoes, opting instead for sweet or yams, but in certain instances the standard variety really hits the spot. They absorb flavors better, really, and the texture is so versatile. 

About the salts...the key flavor twist here lies in the smokey, savory gray salt ("Salish"), if you can find it. My next choice would be a carbon-rich black Hawaiian salt. If neither is available, Celtic salt will surely do the trick, though, as always, so don't stress it. 

This pairs so beautifully with a fresh kale salad...add a few raisins in to offset the spice of the soup...Mmmm!  If your lucky to be having a more temperate Spring right now, this is also a purrfect dish to take you into fall and winter, so save it for later.

Well, what are you waiting for? Get over here and have some with me!

Leave your clothes in a heap...

xxx Alise

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