{"id":14913,"date":"2010-08-24T22:07:00","date_gmt":"2010-08-25T02:07:00","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=14913"},"modified":"2010-08-24T22:18:16","modified_gmt":"2010-08-25T02:18:16","slug":"chilled-purple-potato-soup%e7%b4%ab%e8%8a%8b%e3%81%ae%e5%86%b7%e3%81%9f%e3%81%84%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=14913&lang=en","title":{"rendered":"Chilled Purple Potato Soup
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\"\"<\/a><\/p>\n

Chilled Purple Potato Soup with Red Pepper<\/strong>
\nLunch August 21, 2010<\/em><\/p>\n

When I found a few beautiful purple potatoes in a large bag of potatoes Terry got for me from Costco, I knew I wanted to make soup with them. I thought the purple colored soup would look pretty. Well, it actually turned out to be gray rather than purple, but I though it still looked pretty when pink peppercorns were sprinkled on top.<\/p>\n

Chilled purple potato soup: onion, celery, purple potatoes, water, chicken base, cream<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

*My Angel Hair Pasta with Fresh Tomato Sauce and Prosciutto Wrapped Asparagus made the Top 9 at Foodbuzz yesterday<\/a>. Thank you for your support!<\/p>\n

\u7d2b\u828b\u306e\u51b7\u305f\u3044\u30b9\u30fc\u30d7<\/strong>
\n\u663c\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff18\u6708\uff12\uff11\u65e5<\/em><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Chilled Purple Potato Soup with Red Pepper Lunch August 21, 2010 When I found a few beautiful purple potatoes in a large bag of potatoes Terry got for me from Costco, I knew I wanted to make soup with them. I thought the purple colored soup would look pretty. Well, it actually turned out to […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-14913","post","type-post","status-publish","format-standard","hentry","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14913"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14913\/revisions"}],"predecessor-version":[{"id":14987,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14913\/revisions\/14987"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}