Potato soup was a given for Spring, when potatoes are not only in season but also icons of Irish culture. Sure, Irish cuisine isn’t nearly as popular or exotic as others, but it informs the staples of homestyle American comfort food. Not to mention that it's easy and equally tasty. Just about every traditional Irish preparation calls for potatoes, as well as cabbage. Rustic breads, crumpets, or in this case biscuits really round out a genuine Irish plate. Of course a cold bottle of Pike Brewery's XXXXX Stout (with a velvety texture so thick you may need a spoon) won't hurt either.  
 
For this preparation I've swapped out the humdrum Russet Potato for purple ones, of which there are surprisingly some 20 varieties. Now, I realize cooking purple food can be a tricky thing. All of my own attempts to dish up purple string beans, carrots, cauliflower, or even asparagus have resulted in pale white and green vegetables. All that brilliant color seems to fade out when exposed to heat. There is one purple vegetable, however, that holds its color no matter what you do, and that vegetable is cabbage. 
 
Drawing on the Irish approach to potato soup by pairing it with cabbage is what makes this whole recipe work. Yet Purple Cabbage Soup just doesn’t have the same ring to it, even if it is quintessential. The cabbage really should get the credit. For the sake of mass appeal, however, I suggest keeping cabbage a secret ingredient…
 

Ingredients

1 1-pound red or purple cabbage, cored, quartered

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

1 cup chopped red onion

4 medium size peeled purple potatoes, cubed thickly into eighths

2 tablespoons all-purpose flour

1 ½ quarts canned chicken or vegetable stock

Sour cream and chopped fresh chives for garnish 

Preparation

Melt butter with olive oil in a stockpot over medium to low heat. Add onion; sauté until tender but not brown, about 10 minutes. Add cabbage and potato, stir 5 minutes, allowing the cabbage to reduce. Add flour, stir 2 minutes. Gradually mix in stock. Bring mixture to boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Cool slightly.

Puree soup with an immersion blender or in batches in a bar-top blender until smooth. Season with salt and pepper (I suggest using white pepper).

Ladle into bowls. Garnish with sour cream and chives. 

CHEDDAR AND SAGE BISCUITS

Ingredients

2/3 cup cold buttermilk

1/3 cup vegetable or canola oil

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon cracked black pepper

3 teaspoons baking powder

10 fresh sage leaves, minced

1 egg beaten, into an egg wash

1 cup extra sharp cheddar cheese shredded, 1/3 cup set aside to garnish

Preparation

Preheat oven to 400°F. With the exception of cheese, combine all ingredients in a bowl and mix by using a spoon, your hands, or whatever. Mix in cheese. Knead gently on a floured surface, and roll the dough into a thick cigar shape. Wrap the dough in plastic wrap and let stand in the refrigerator for about an hour.

Unwrap the dough and slice into 1 ½ to 2 inch pieces. Arrange pieces on a cookie sheet. Brush each biscuit with egg wash and sprinkle with additional cheese. Bake until golden brown and firm to touch, about 18 minutes. Serve warm.