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.
TURNIP, POTATO AND GARLIC SOUP
Add a bit of heavy cream to make this pureed soup rich and silky.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and cool at least 5 minutes. Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot garnished with crispy fried shallots and parsley.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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.
WHITE BEAN SOUP WITH POTATOES, GARLIC, AND ROSEMARY
Simple and quick to make soup with just a few ingredients and amazing flavor. A generous amount of garlic and fresh rosemary transform simple ingredients like beans and potatoes into a delicious and packed with flavor vegetarian soup.
Provided by Aleksandra
Categories Main Course Soup
Time 30m
Number Of Ingredients 8
Steps:
- Prepare the ingredients: dice the onion, finely chop the garlic, chop the rosemary very finely (2 twigs, leave the 3rd twig whole). Peel the potatoes and cut into 1/2 inch / 1.5 cm cubes.
- Heat 1 tablespoon of oil in a large pot, add the chopped onion and rosemary, cook over low heat for 9 minutes until the onion is soft and translucent, but not browned. Add the garlic and cook for a minute fragrant (be careful not to burn it). Transfer everything to a plate and set aside.
- Add 2 tablespoons of oil to the pot and add the potatoes. Cook on high heat for about 2 minutes without stirring (letting the potatoes to brown), then cook for 2 more minutes, stirring from time to time, until the potatoes are lightly browned on all sides.
- Add the onion with garlic and rosemary back to the pan, then add the broth and 1 whole twig rosemary. Season the soup lightly with salt, bring to a boil, partially cover with a lid, then cook over low heat for about 10 minutes, until the potatoes are tender.
- Add the beans together with all the liquid from the can, cook for another 2 minutes.
- Remove the pot from heat, discard the rosemary twig. Season with salt and freshly ground black pepper to taste.
- Take 2 cups of soup and puree it with a food processor or a blender, then add it back to the pot. (this step is optional, you can also eat the soup without partially pureeing it).
- Enjoy!
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
ROSEMARY SWEET POTATO SOUP
Another great sounding recipe from Zamouri Spices. Quatre Epices is a spice mixture containing white peppercorns, dried ginger, cloves and nutmeg.
Provided by FDADELKARIM
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove the rosemary needles from the sprigs. Mince the needles & pecans in a food processor until very fine & reserve for later.
- Melt the butter in a large pot then fry garlic and onions over medium heat until the onions are soft.
- Add the yams, cinnamon sticks, star anise, rosemary branches and the stock. Bring to a boil then reduce heat & simmer covered for 20 minutes or until the yams are soft.
- Remove the pot from the heat and discard the cinnamon sticks, star anise, & rosemary sprigs.
- In a food processor, purée the soup in batches until smooth. Return the puréed soup to the pot, add the remaining spices and cream, and heat just to the boiling point.
- Reduce the heat to low & simmer for 5 minutes. Remove from heat then taste and adjust the seasonings, if necessary. If the soup is too thick, add a bit of cream or stock.
- To serve, garnish with the reserved rosemary and pecans.
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
BUTTERBEAN & ROSEMARY SOUP
Sip on a warming, welcoming butterbean & rosemary soup
Provided by Merrilees Parker
Categories Dinner, Lunch, Side dish, Snack, Soup, Supper
Time 15m
Yield As part of a buffet
Number Of Ingredients 9
Steps:
- Heat the olive oil in a pan and add the chopped onions, finely chopped celery sticks and finely chopped large garlic cloves.
- Fry for 5 mins until softened. Stir in the chopped rosemary. Add the rinsed, drained butterbeans, and hot vegetable stock. Simmer for 10 mins. Add 2 handfuls young spinach and the double cream and warm through, then blitz until smooth. Season to taste.
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
HERBED CREAM OF POTATO SOUP
I think white sauce is the best for cream soup. One day I added complementary herbs to plain potato soup. Yum! Now we always have our potato soup "herbed".
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place potatoes and cold water in a microwave-safe bowl. Cover and microwave on high for about 1 to 1-1/2 minutes or until potatoes are tender; drain and set aside. In a small bowl, dissolve bouillon in boiling water; set aside., In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the parsley, thyme, rosemary and garlic salt. Stir in potatoes and bouillon mixture; heat through.
Nutrition Facts :
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.
More about "rosemary garlic cream of potato soup food"
ROASTED GARLIC AND ROSEMARY POTATO SOUP RECIPE
From momrewritten.com
5/5 (1)Estimated Reading Time 6 minsServings 10
- In a 9 x 9 pan, place peeled potatoes on one side with the unpeeled on the other side of the pan.
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 - WEEATREAL.COM
From weeatreal.com
Estimated Reading Time 3 mins
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.
EASY GARLIC AND POTATO CREAM SOUP - VIBRANT PLATE
From vibrantplate.com
4.6/5 (24)Total Time 35 minsCategory Soups & StewsCalories 147 per serving
- In a pot, heat up a tablespoon of olive oil. Add chopped onions and gently fry until translucent. Add garlic and stir-fry for a minute, then add diced potatoes and vegetable stock. Bring to a boil and let it cook on low for about 15-20 minutes, until the potatoes are soft.
- While the soup is simmering, heat a pan, toss in a handful of pine nuts and let it toast, stirring often. Make sure the nuts don't burn. Remove from pan and set aside to cool.
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.
VEGAN CREAM OF MUSHROOM SOUP | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (8)Total Time 45 minsCategory SoupCalories 232 per serving
- Prepare the mushrooms. Remove ¾ cup of the mushrooms and finely chop them. Set aside. Roughly chop or slice the remaining mushrooms and set them aside separately.
- Saute the onions, garlic and rosemary. Coat the bottom of a large sauce pan with 1½ tablespoons of the olive oil and place it over low-medium heat. Add the onions and garlic and cook until the onions are soft and translucent, about 7 minutes. Add the rosemary, stir, and let it heat until it's aromatic, about 30 seconds.
- Add the mushrooms and deglaze the pan. Turn the heat to high, add another 1½ tablespoons of the olive oil and about half of the larger amount of mushrooms. Cook until they shrink down a bit, about 5 minutes. Then add the remaining mushrooms from the larger amount, and cook until any liquid that comes out has completely evaporated and the mushrooms are golden brown, about 15 minutes. Turn the heat to low, and deglaze the pan with the sherry. Pour it in and stir. Turn the heat back to high and cook until just about all of it has cooked off. This should only take a couple of minutes.
- Add the potatoes and stock and simmer. Turn the heat down to medium and stir in the potatoes. Cook for a couple of minutes and then pour in the stock. Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
ROSEMARY POTATO SOUP WITH CREME FRAICHE AND GARLIC CHIPS ...
From threebigbites.com
5/5 (1)Total Time 50 minsServings 2Calories 366 per serving
- Heat the oil in a pot over medium high heat. Add the finely chopped onion and ½ teaspoon sea salt. Saute until tender, translucent, and beginning to leave brown flecks on the pan, 4-5 minutes, stirring frequently. Add the minced garlic and cook for 10 to 15 seconds, just until fragrant, stirring constantly. Add half of the rosemary (reserving the rest for later) and cook for 5 to 10 more seconds.
- Add about half a cup of stock, and deglaze the pan by scraping all the nice browned bits into the stock with a wooden spoon. Then add the rest of the stock, along with the bay leaf (crumple it slightly first) and the diced potatoes.
POTATO, ROSEMARY AND PANCETTA SOUP - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Cuisine ItalianCategory EntreeServings 6Total Time 1 hr 20 mins
CREAMY ROSEMARY POTATO SOUP - THE PINNING MAMA
From thepinningmama.com
Reviews 7Estimated Reading Time 2 minsServings 6
CREAMY HOMEMADE POTATO SOUP PAKISTANI FOOD RECIPE ...
From pakistanichefs.com
Estimated Reading Time 2 mins
CREAMY ROASTED GARLIC & POTATO SOUP | THE GARDEN OF EATING
From thegardenofeating.org
Estimated Reading Time 7 mins
SPOONFEEDING CASANOVA: PARMESAN, ROSEMARY, AND POTATO SOUP
From spoonfeedingcasanovacooking.blogspot.com
Author Audrey GoldenEstimated Reading Time 2 mins
ROSEMARY & GARLIC POTATO SOUP - VITAMIX HOT SOUP RECIPE ...
From rawblend.com.au
Servings 4Estimated Reading Time 50 secsCategory SoupTotal Time 6 mins
SOUPLANTATION SCORES WITH POTATO SOUP - THE SAN DIEGO ...
From sandiegouniontribune.com
Email [email protected]Estimated Reading Time 1 minIs Accessible For Free False
CREAMY POTATO WITH ROSEMARY SOUP - CREAM OF POTATO SOUP ...
From worldrecipes.org
ROSEMARY GARLIC WHITE BEAN SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
ROSEMARY TOMATO LEEK SOUP RECIPE - PROMOBELKINN150
From promobelkinn150.blogspot.com
CARAMELIZED STEAK SLIDERS RECIPE WITH ROSEMARY HORSERADISH ...
From 30seconds.com
GARLIC-ROSEMARY CAULIFLOWER POTATO SOUP | SALT AND SUGAR
From saltandsugar.net
[HOMEMADE] CREAM OF POTATO CURRY SOUP WITH ROSEMARY …
From reddit.com
POTATO SOUP WITH ROSEMARY AND ROASTED GARLIC
From bigoven.com
ROSEMARY TOMATO LEEK SOUP RECIPE ...
From greenleeka22250crimpingdiediscounted.blogspot.com
[HOMEMADE] POTATO AND LEEK SOUP : FOOD
From reddit.com
CREAM POTATO SOUP WITH ROSEMARY SALT AND CRISPY BACON ...
From zestandzing.com
CREAMY POTATO WITH ROSEMARY SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
POTATO ROSEMARY SOUP - EASY TASTY RECIPES
From easy-tasty-recipes.com
ROSEMARY GARLIC CREAM OF POTATO SOUP RECIPES
From tfrecipes.com
13 SPICES FOR POTATO SOUP PLUS EASY, QUICK, AND DELICIOUS ...
From foodfornet.com
CREAMY SWEET POTATO AND ROSEMARY SOUP RECIPES
From tfrecipes.com
RECIPES - SWEET POTATO ROSEMARY SOUP RECIPE - SOUP RECIPES
From foodreference.com
MOLLIE KATZEN
From molliekatzen.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 »
You'll also love