Best Rosemary Potato Soup With Crispy Carrots Recipes

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CREAMY POTATO WITH ROSEMARY SOUP



Creamy Potato With Rosemary Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 ½ pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ teaspoons minced fresh rosemary
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: crumbled bacon

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 19.4 g, Cholesterol 22.5 mg, Fat 10.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 75.5 mg, Sugar 1.7 g

ROSEMARY POTATO SOUP WITH CRISPY CARROTS



Rosemary Potato Soup with Crispy Carrots image

This comes from my new issue of BH&G, it sounds so yummy I had to share it! Can't wait to try it out and will post a rating after I do.

Provided by Mysti Tillison

Categories     Soups

Time 45m

Number Of Ingredients 10

1 Tbsp butter
1 medium yellow or white onion, chopped
1/2 tsp salt
1/4 tsp pepper
4 medium russet or white potatoes, peeled and cut into 2" cubes
4 c water
1 tsp dried rosemary, crushed
1/2 c vegetable oil
2 medium carrots, peeled then sliced into ribbons
salt and coarse-ground black pepper

Steps:

  • 1. In a 4 or 5 qt Dutch oven, melt butter over med heat. Add onion, salt, and pepper. Cook, stirring occasionally, until onions are translucent but not brown. Add potatoes, 2 cups water, and rosemary. Bring to boiling, reduce heat and simmer, covered, until potatoes are fork-tender (abt 20 mins). Remove from heat.
  • 2. With potato masher, mash potatoes until no lumps remain. Return to Dutch oven. Add remaining 2 cups water and bring to a boil. Reduce heat and simmer abt 10 mins, until thickened and desired consistency, stirring often to prevent sticking.
  • 3. While soup is simmering, in a 10" skillet melt oil over med-high heat. Add carrot ribbons, a few at a time, to hot oil. Cook for 1-2 mins or until crisp. Transfer to cooling rack or paper towels, immediately sprinkle with salt.
  • 4. Spoon soup into serving bowls; top with crispy carrots and sprinkle with coarse-ground black pepper.

POTATO ROSEMARY SOUP WITH CRISPY CARROTS



Potato Rosemary Soup With Crispy Carrots image

I found this recipe in an issue of Better Homes and Gardens, and decided to try it since I had all of the ingredients on hand. Wow, was I ever impressed by this simple recipe. The soup is flavorful, thanks to the rosemary (although my daughter actually likes it better without the rosemary - your choice to add it in or not!) and very hearty. Perfect for a cold winter day. The crispy carrots are optional but they really do take this soup up a notch. I like to make the crispy carrots first, but you could also start making them while the soup simmers. I could eat the crispy carrots all on their own!

Provided by LifeIsGood

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 medium yellow onion, chopped
1/2 teaspoon salt (I use Kosher)
1/4 teaspoon black pepper
4 medium russet potatoes (1 to 1 1/2 lbs) or 4 medium white potatoes, peeled and cut in 2-inch chunks (1 to 1 1/2 lbs)
4 cups water, divided
1 teaspoon dried rosemary, crushed
1/3 cup vegetable oil
2 medium carrots, peeled, then cut in ribbons with a vegetable peeler
kosher salt, to taste

Steps:

  • In a medium-to-large-sized soup pot, melt butter over medium heat. Add onion, salt and pepper. Cook, stirring, until the onions are translucent but not browned. Add potatoes, 2 cups of the water and rosemary. Bring to boiling, then reduce the heat and simmer, covered, for 20 minutes or until the potatoes are tender and can be pierced with a fork. Remove from heat.
  • Mash the potatoes with a potato masher until no lumps remain. (You could also use an immersion blender or a regular blender. This will make the soup smoother.) Add remaining 2 cups of water. Bring to boiling, then reduce heat and simmer, uncovered, about 10 minutes or until thickened and to your desired consistency, stirring frequently.
  • Crispy Carrots:.
  • In a 10 inch skillet, heat oil over medium-high heat. Wait until the oil gets hot. Add the carrot ribbons, a few at a time, to the hot oil. Cook for 1 to 2 minutes or until crisp. Transfer to a cooling rack or paper towels and immediately sprinkle with the kosher salt.
  • Spoon soup into serving bowls and top with the crispy carrots and sprinkle with some black pepper.

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