Wednesday, May 1, 2013
Rosemary Potato Soup with Crispy Carrots
Source: Better Homes & Gardens
Makes 6 servings
1 TB oil
1 cup chopped onion
4 medium russet or white potatoes, diced
4 cups water
1 tsp dried (crushed) or 1 TB fresh rosemary
1/3 cup oil
salt & pepper to taste
2 medium carrots, peeled then cut in ribbons with a vegetable peeler
1. In a large pot heat 1 TB oil over medium heat. Add onion & saute until translucent. Add potatoes & 2 cups water (add more if needed so potatoes are just covered). Stir in rosemary. Bring to boiling, reduce heat, cover & simmer 20 minutes or until potatoes are tender. Remove from heat & cool a little.
2. Meanwhile, heat 1/3 cup oil in skillet over medium-high heat. Add carrot ribbons to hot oil; cook about 5 minutes or until browned & crisp. Transfer to a plate lined with paper towels.
3. Transfer soup, one portion at a time, to a food processor; blend until smooth and return to pot. Add 1-2 cups water and stir in salt & pepper; simmer & stir 10 minutes or until soup has desired consistency.
4. Spoon soup into serving bowls and top with crispy carrots.