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Sunday 15 November 2026

Last cooked 22:00


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Blues Wave Bouillon

Based on:

TypeSoup

Serves4 people

DateNovember 11, 2026

A festive soup with a blue potato wave, nodding to Mississippi’s political ‘blue wave’.

A deep, rich chicken soup with blue potato waves, styled as a cresting wave over the bowl’s edge. The blue wave nods to the Democratic breakthrough in deep-red Mississippi. The presentation celebrates the wave of change.

Ingredients

  • 1 whole chicken (about 1.2 kg)
  • 3 liters water
  • 2 onions
  • 3 cloves garlic
  • 2 bay leaves
  • 4 sprigs thyme
  • 4 stalks celery
  • 3 large carrots
  • 500 g blue (or purple) potatoes
  • 2 leeks
  • salt and pepper
  • 1 bunch parsley
  • 2 tablespoons olive oil

Method

  1. Place the chicken, quartered onions, garlic, bay leaves, thyme, celery, and carrots (in large pieces) in a large pot.
  2. Add 3 liters of water and bring to a boil. Skim off any foam.
  3. Simmer gently for 1.5 hours. Remove the chicken and strain the broth.
  4. Shred the chicken meat from the bones and cut into pieces.
  5. Peel the blue potatoes and slice them into long, wavy strips (using a mandoline or sharp knife).
  6. Boil the potato slices for 8 minutes in lightly salted water. Drain.
  7. Slice the leeks into rings and briefly sauté in olive oil.
  8. Bring the broth back to a boil. Add leeks and chicken meat. Heat through.
  9. Divide the soup among 4 deep bowls.
  10. Arrange the potato slices as a wavy blue wave over the rim of each bowl, making the wave shape visible.
  11. Garnish with parsley.

Serving notes

  • Serve the soup with the blue potato wave clearly over the rim.
  • Line up the bowls for a real ‘wave’ effect.
  • Serve with hearty bread to share.