POTATO ROSEMARY SOUP WITH CRISPY CARROTS
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
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.
CREAMY POTATO WITH ROSEMARY SOUP
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
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
CREAMY SWEET POTATO AND ROSEMARY SOUP
Provided by Giada De Laurentiis
Time 42m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 10
Steps:
- In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
- Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
SWEET POTATO & ROSEMARY SOUP WITH GARLIC TOASTS
This rustic soup is super-quick and cheap to make, but full of flavour
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan, then fry the onion until soft. Crush 2 garlic cloves, add to the onion, then fry for 1 min more. Stir in the sweet potato, then cover with the stock and bring to the boil. Strip the leaves from one of the rosemary sprigs, then add to the pan. Simmer for 10 mins until the potato is soft.
- Meanwhile, heat oven to 200C/ fan 180C/gas 6. Place the bread on a baking sheet, then brush with olive oil. Slice the remaining garlic clove in half, then rub the cut side over the bread along with the leaves from the second rosemary sprig. Season, then bake for 10 mins until crisp and golden.
- Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick. Season well, then pour into warmed bowls and serve with the toasts.
Nutrition Facts : Calories 458 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 15 grams sugar, Protein 20 grams protein, Sodium 2.49 milligram of sodium
ROSEMARY CARROTS
"You'll really enjoy the bold rosemary flavor in each bit e of this pretty side dish," assures Jacqueline Thompson Graves of Lawrenceville, Georgia. "The sliced carrots get added sweetness from a bit of brown sugar."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. , Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ROSEMARY POTATO SOUP WITH CRISPY CARROTS
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
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.
More about "potato rosemary soup with crispy carrots recipes"
CREAMY ROSEMARY POTATO SOUP | HELLO LITTLE HOME
From hellolittlehome.com
Ratings 1Category SoupCuisine AmericanTotal Time 40 mins
- Stir salt, garlic, and rosemary into vegetables; cook, stirring constantly, until fragrant (about 30 seconds).
CARROT AND POTATO SOUP WITH ROSEMARY GARLIC CROUTONS …
From spicesinmydna.com
5/5 (1)Category Main Course, Side Dish, SoupServings 4Total Time 45 mins
- Heat a large pot or dutch oven over medium-high heat. Add the butter. Once melted, add the onion, carrots, celery, salt, and pepper. Cook for 10-15 minutes, stirring frequently, until vegetables have softened. Add the potatoes and and stir until coated. Add the chicken broth and raise heat to high. Bring to a boil and once boiling, reduce heat slightly and simmer for 20 minutes, or until potatoes are tender and begin to fall apart when poked with a fork. Remove from heat.
- While soup is cooking, make the croutons. Place cubed bread on a rimmed baking sheet. Drizzle with olive oil and add the garlic powder, rosemary, salt, and pepper. Toss until coated and bake for 15 minutes or until croutons are golden and crunchy. Watch carefully because they will burn quickly!
- Purée the soup using an immersion blender, or transfer to a blender and blend until smooth. Be very careful when blending hot liquids and leave space in the blender for the soup and steam to expand. Pour soup back into the pot and stir in the milk. Season with salt and pepper to taste. Serve with croutons and a drizzle of cream if desired!
POTATO ROSEMARY SOUP RECIPE | POTATO SOUP RECIPE - TWO …
From twopeasandtheirpod.com
EASY CREAMY HOMEMADE POTATO SOUP - INSPIRED TASTE
From inspiredtaste.net
LENTIL, POTATO AND ROSEMARY SOUP | HOUSE & GARDEN
From houseandgarden.co.uk
CRISPY POTATOES WITH ROSEMARY SALT - BETTER HOMES & GARDENS
From bhg.com
EXTRA CRISPY ROSEMARY POTATOES - OUR SALTY KITCHEN
From oursaltykitchen.com
VEGAN POTATO SOUP - PLANT.WELL
From beplantwell.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
28 POTATO RECIPES FOR DINNER THAT YOU'LL EAT RIGHT UP - SERIOUS EATS
From seriouseats.com
CREAMY POTATO-CARROT SOUP - EATINGWELL
From eatingwell.com
ROSEMARY'S POTATO-CARROT SOUP - MY FOOD AND FAMILY
From myfoodandfamily.com
ROSEMARY POTATO SOUP WITH CRISPY CARROTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST POTATO ROSEMARY SOUP WITH CRISPY CARROTS RECIPES
From alicerecipes.com
POTATO, CARROT AND PARSNIP SOUP – ROSEMARY AND THE GOAT
From rosemaryandthegoat.com
POTATO-ROSEMARY SOUP | WILLIAMS SONOMA
From williams-sonoma.com
JOUMANA ANTI'S THAI CARROT AND PUMPKIN SOUP - ABC EVERYDAY
From abc.net.au
AIMEE'S VEGETARIAN RECIPES: ROSEMARY POTATO SOUP WITH CRISPY …
From veggieaimee.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #soups-stews #potatoes #vegetables #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #low-carb #healthy-2 #low-in-something #carrots #taste-mood
You'll also love