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…
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

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


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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