Potato-Rosemary Soup
This hearty and comforting soup is a perfect dish to warm you up on a chilly day. With a fragrant mix of herbs and flavors, this potato rosemary soup is simple to prepare and sure to become a new favorite for your cozy nights in.
— Constant Cookbook
Ingredients
- 2 tsp. olive oil
- 1/2 small shallot, minced
- 6 cups chicken broth
- 1 lb. Yukon Gold or other potatoes, peeled and cut into large pieces
- 1 tsp. minced fresh rosemary
- 1 bay leaf
- 1/4 tsp. freshly ground pepper
- Salt, to taste
Instructions
- In a large saucepan over medium heat, warm the olive oil. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Pour in the broth and bring to a boil. Add the potatoes, half of the minced rosemary, the bay leaf and pepper. Cover partially, reduce the heat to low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes.
- Remove the pan from the heat and discard the bay leaf. Using a fork or potato masher, crush the potatoes into small chunks. Season with salt.
- Ladle the soup into warmed bowls. Sprinkle with the remaining minced rosemary, dividing it evenly. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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