FOOD

Sage soup

sage2Sage is a herb I love, but don’t really use that much. Of course I need it in order to make the super-tasty pumpkin pasta invented by Courtney’s husband, and of course I use it to make saltimbocca. I have also added sage to applesauce before (a great combination with pork), but that’s about as far as my adventures with sage go…
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Last week we were visiting my dad in France and I learned about a whole new way to use sage: sage soup! I know, I too had my doubts at first, but my curiosity won, so I made it the next day and am now convinced: it’s truly special… and delicious.

Here’s how to make it – it’s really simple!

Sage soup, from the Pyrénées, 4p:

3 cloves of garlic (peeled & crushed)
2 medium onions (peeled & chopped)
1 big or 2/3 small potatoes (peeled and diced)
15 fresh sage leaves (large, if they’re small add more; actually, maybe don’t count, just throw in a couple of handfulls!)
1 liter (about 2 pints) of vegetable stock
olive oil
s&p

In a medium saucepan, sauté the potato, onion and garlic in olive oil until transparent. Then cover with the vegetable stock. Add the sage, bring to a boil, reduce heat, cover and simmer for about 15 minutes. Puree solids. Add salt and pepper to taste.

Bon appétit!

xxx Esther


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Comments (1)

September 15, 2008

Thanks for such a wonderful recipe. We made the soup last night and it’s terrific – tastes even better this morning!


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