Creamy Potato With Rosemary Soup Good Recipes

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Creamy Potato With Rosemary Soup

"A pureed vegetable soup may be an excellent, easy and low cost first course for an elegant dinner, or even a light dinner on its personal with salad and bread."

Ingredients :

2 tablespoons olive oil
1 half of pounds peeled russet (Idaho) potatoes, reduce into 1-inch chunks
1 massive onion, cut into huge cube
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1/8 teaspoon cayenne pepper
three cups bird broth, home made or from a carton or can
1 1/2 teaspoons minced fresh rosemary
1 1/2 cups half of-and-1/2 (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: crumbled bacon

Instructions :

Prep :	Cook : 8M	Ready in :

Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add potatoes, then onion; saute, stirring little or no at the start, then extra often, till squash start to show golden brown, 7 to eight mins.
Reduce warmth to low and upload butter, sugar and garlic; hold cooking till all vegetables are a wealthy spotty caramel coloration, about 10 minutes longer.
Add cayenne pepper; continue to saute till fragrant, 30 seconds to 1 minute longer.
Add broth; convey to a simmer over medium-excessive warmth. Reduce warmth to low and simmer, partially blanketed, till potatoes are soft, about 10 mins.
Using an immersion blender or traditional blender, puree (including fresh rosemary)till very clean, 30 seconds to one minute. (If the usage of a traditional blender, vent it either with the aid of eliminating the lid's pop-out center or by means of lifting one fringe of the lid. Drape the blender canister with a kitchen towel. To 'easy' the canister, pour in a bit half of-and-half of, mixture in brief, then upload to the soup.)
Return to pan (or a soup pot); add enough half-and-1/2 so the aggregate is souplike, yet thick enough to waft garnish. Taste, and add salt and pepper if wanted. Heat thru, ladle into bowls, garnish and serve.

Notes :

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