Best 2 Potato Basil Purée Recipes
Indulge in the symphony of flavors with our delectable Potato Basil Puree, a culinary masterpiece that dances gracefully on your palate. This creamy, velvety puree, crafted with humble potatoes and vibrant basil, is an ode to simplicity and elegance. Its smooth texture caresses your tongue, while the harmonious blend of earthy potatoes and aromatic basil awakens your senses.
Accompanying this star of the show are three enchanting variations, each adding a unique twist to the classic puree. For those who crave a touch of rustic charm, the Roasted Garlic and Parmesan Potato Puree tantalizes with its roasted garlic and nutty Parmesan cheese. If a hint of smokiness is your desire, the Chipotle and Lime Potato Puree delivers with its zesty chipotle and tangy lime. And for those seeking a vibrant burst of color, the Beet and Goat Cheese Potato Puree captivates with its vibrant beets and creamy goat cheese.
These culinary creations are not just mere recipes; they are gateways to culinary exploration, inviting you to experiment and create your own flavor combinations. So don your apron, gather your ingredients, and embark on a delightful journey of taste with our Potato Basil Puree and its captivating variations.
POTATO BASIL PUREE
Steps:
- Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
- Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
- In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
- With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
POTATO BASIL PURéE
Provided by Ina Garten
Categories Dairy Potato Side Thanksgiving Quick & Easy Parmesan Basil Fall Winter Christmas Eve Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 5
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
- Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the sauce- pan, and steam over low heat until any remaining water evaporates.
- In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and purée. Add the hot cream mixture and process until smooth.
- With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
Tips:
- For a creamier soup, use Yukon Gold potatoes instead of russet potatoes.
- If you don't have heavy cream on hand, you can substitute milk or half and half.
- To make the soup vegan, omit the Parmesan cheese and butter. You can also use vegetable broth instead of chicken broth.
- To add a bit of spice, add a pinch of red pepper flakes or cayenne pepper to the soup.
- For a more flavorful soup, roast the potatoes before adding them to the soup pot.
- Garnish the soup with fresh basil, Parmesan cheese, and a drizzle of olive oil before serving.
Conclusion:
Potato basil soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover potatoes. This soup is creamy, flavorful, and packed with vegetables. It is a great soup to serve for lunch or dinner, and it can also be served as a side dish. Whether you are looking for a comforting soup to warm you up on a cold day or a light and flavorful soup to enjoy for lunch, potato basil soup is a great option.
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