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.
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 ROSEMARY SOUP
Fresh rosemary and creamy sweet potatoes unite happily in this super-simple (yet super-scrumptious) soup.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 11
Steps:
- Set a medium soup pot over medium heat. When hot, add the olive oil and, if using, the butter. When hot, add the shallots (or onions). Saute, stirring occasionally, for about 5 minutes, until translucent and tender. Add the garlic and cook, stirring, for 1 more minute.
- Stir in the rosemary, sweet potatoes, and vegetable broth. Continue heating over medium heat until the soup comes to a boil. Reduce heat to low and simmer 20 - 25 minutes, until potatoes are tender. Let cool until it's safe to puree.
- Using an immersion blender or working in batches with an upright blender, puree the soup.
- Return soup to pan and add the cream cheese (or alternatives). Whisk briskly over low heat until cream cheese is completely dissolved.
- Taste and add additional salt and pepper if desired. Serve.
GIADA'S CREAMY SWEET POTATO AND ROSEMARY SOUP
From Giada De Laurentis. It's a lighter textured sweet potato soup that is both savory and sweet. I did try it with canned sweet potatoes, and that works too. For a half recipe, I used a 29 oz can of "yams" with the liquid and only 2 cups of chicken broth.
Provided by Recipe Reader
Categories Yam/Sweet Potato
Time 40m
Yield 8 serving(s)
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, and 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.
- Add the mascarpone cheese and maple syrup.
- Using an immersion blender, blend the mixture 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.
Nutrition Facts : Calories 235.4, Fat 10.5, SaturatedFat 3.8, Cholesterol 11.4, Sodium 119, Carbohydrate 31.5, Fiber 3.4, Sugar 9.5, Protein 5.7
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 MUSHROOM SOUP
This recipe comes from an herb farm where I worked for 30 years. Although it starts with canned mushroom soup, it tastes rich and from scratch when it's done.-Sandra Burrows, Coventry, Connecticut
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute mushrooms and garlic in butter until tender. Stir in the mushroom soup, cream, rosemary and paprika; heat through but do not boil. Sprinkle with chives.
Nutrition Facts : Calories 335 calories, Fat 28g fat (16g saturated fat), Cholesterol 85mg cholesterol, Sodium 909mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
ROSEMARY GARLIC CREAM OF POTATO SOUP
A wonderful flavorful twist on the typical potato soup this dish adds a deep rich rosemary garlic background that is truly divine.
Provided by Dawn Whitted
Categories Other Soups
Time 50m
Number Of Ingredients 16
Steps:
- 1. In large stock pot over medium heat melt butter and sauté aromatics (onion, celery, carrot) until softened slightly about 5 minutes. *Add shredded zucchini here if you like*
- 2. Stir in flour and cook for approximately 5 minutes to cook off flour taste and make a paste like roux.
- 3. Add dried thyme and chicken stock whisking while it comes to a simmer until it becomes slightly thickened 5-7 minutes.
- 4. Add minced garlic, diced potatoes, water (should cover the potatoes) rosemary sprig, bay leaf, salt & pepper. Gently simmer for 25 minutes until potatoes are slightly tender.
- 5. Turn the heat to low & carefully remove 1/2 of the vegetable & potato mixture into a large mixing bowl and set aside. Make sure to get the bay leaf & rosemary out.
- 6. Using an emersion blender carefully blend the vegetables, potatoes & liquid left in the stock pot until there is a creamy base. This takes about 7-10 minutes. Blend cream cheese into this creamy base.
- 7. Add the reserved vegetables, potatoes, bay leaf & rosemary sprig back to the creamy soup base and stir gently.
- 8. Finally add Worcestershire sauce & evaporated milk. This is ready to serve but can also simmer for awhile if you like. Season with salt and pepper to your taste liking here. Be sure to remove the bay leaf & rosemary sprig prior to serving.
- 9. Garnish: cubed Andouille sausage fried crispy & shredded cheddar cheese works well with this creamy soup. You could also use crispy bacon or cubed ham in the soup.
More about "creamy potato with rosemary soup food"
POTATO ROSEMARY SOUP RECIPE | POTATO SOUP RECIPE
From twopeasandtheirpod.com
Estimated Reading Time 3 mins
- In a large stock pot, heat olive oil and sauté onion until tender, about 5 minutes. Add garlic and cook for 2 minutes. Add potatoes,vegetable broth, and water to the pot. Bring to boil and reduce to medium heat. Let potatoes cook until tender, about 20 minutes. With a slotted spoon, remove 2 cups of the potatoes. Set aside. Puree the remaining potatoes with an immersion blender or put potatoes in a blender or food processor.
- In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir mixture into large stock pot with the pureed potatoes. Bring to a boil and reduce heat to a low simmer. Stir the 2 cups of potatoes back into the soup.
- Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste. Cook for an additional 5 minutes. Serve warm.
CREAMY ROSEMARY POTATO SOUP - HELLO LITTLE HOME
From hellolittlehome.com
5/5 (1)Total Time 40 minsCategory SoupCalories 345 per serving
- Stir salt, garlic, and rosemary into vegetables; cook, stirring constantly, until fragrant (about 30 seconds).
CREAM OF POTATO AND ROSEMARY SOUP
From weeatreal.com
Estimated Reading Time 3 mins
CREAMY GNOCCHI SOUP WITH ROSEMARY BACON ... - HALF BAKED ...
From halfbakedharvest.com
4/5 Total Time 40 minsServings 6Calories 498 per serving
- 1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.
- 1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm
- 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes. 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.
VEGAN GARLIC AND ROSEMARY POTATO SOUP - VEGANOSITY
From veganosity.com
5/5 (2)Total Time 45 minsCategory Appetizer, Main Course, SoupCalories 118 per serving
- In a large pot, cover the potatoes in water and bring to a boil. Boil for approximately 20 minutes, or until they’re fork tender. Reserve one cup of the potato water, drain the water and put the potatoes back in the pot.
- While the potatoes are cooking, heat the 1 tsp olive oil on medium-high heat in a small skillet. Sauté the garlic and rosemary for 2 to 3 minutes, or until the garlic begins to brown. Remove from heat.
- Add the 1 tbsp vegan butter, 32 oz of vegetable broth, reserved potato water, 3 tsp nutritional yeast, salt and pepper, and the garlic and rosemary to the potatoes. Stir and bring to a boil. Reduce to simmer and cook for 10 minutes.
- Puree the potatoes with an immersion blender, or transfer by small batches to a blender to puree.
CREAMY SWEET POTATO ROSEMARY SOUP - CREATE MINDFULLY
From createmindfully.com
5/5 (2)Total Time 40 minsCategory SoupCalories 197 per serving
- Add sweet potato, salt and pepper, broth, and rosemary stem. Bring to a boil, then simmer for 20-25 minutes. The rosemary will be removed so don't pull the leaves off the stem.
CREAMY POTATO SOUP - MY ORGANIZED CHAOS
From myorganizedchaos.net
4.9/5 (8)Total Time 1 hrCategory SoupsCalories 164 per serving
- In a large pot over medium heat, saute the potatoes in the olive oil until the potatoes start to brown a little. Throw in the garlic and stir for another minute.
- Add the chicken stock and lower heat. Allow it to simmer for 30 or 40 minutes until potatoes are tender.
- With a potato masher, smash the potatoes inside the pot. This helps release the starch and make it thicker. You want the soup to remain chunky so don't smash too much.
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5/5 (4)Category SoupCuisine Vegan, Gluten-Free, Dairy-FreeTotal Time 25 mins
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- Add stock and potatoes to a large soup pot. Bring to boil, then simmer until potatoes are cooked, about 10-12 minutes.
- Puree soup, either in a blender in batches (be careful, it's hot) with an immersion blender (my personal fave). Blend to your preferred consistency. I blend mine almost all the way, leaving a few potatoes chunks.
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