Rosemary Potato Soup With Crispy Carrots Recipes

CREAMY POTATO WITH ROSEMARY SOUP

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.

ROSEMARY POTATO SOUP WITH CRISPY CARROTS

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

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.