Rosemary Potato Soup With Crispy Carrots Recipes

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POTATO ROSEMARY SOUP WITH CRISPY CARROTS



Potato Rosemary Soup With Crispy Carrots image

I found this recipe in an issue of Better Homes and Gardens, and decided to try it since I had all of the ingredients on hand. Wow, was I ever impressed by this simple recipe. The soup is flavorful, thanks to the rosemary (although my daughter actually likes it better without the rosemary - your choice to add it in or not!) and very hearty. Perfect for a cold winter day. The crispy carrots are optional but they really do take this soup up a notch. I like to make the crispy carrots first, but you could also start making them while the soup simmers. I could eat the crispy carrots all on their own!

Provided by LifeIsGood

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 medium yellow onion, chopped
1/2 teaspoon salt (I use Kosher)
1/4 teaspoon black pepper
4 medium russet potatoes (1 to 1 1/2 lbs) or 4 medium white potatoes, peeled and cut in 2-inch chunks (1 to 1 1/2 lbs)
4 cups water, divided
1 teaspoon dried rosemary, crushed
1/3 cup vegetable oil
2 medium carrots, peeled, then cut in ribbons with a vegetable peeler
kosher salt, to taste

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.

FANCY CRUSTED ROSEMARY SCALLOPED POTATOES



Fancy Crusted Rosemary Scalloped Potatoes image

Slices of potatoes are layered around a baking dish to create a beautiful crust for these creamy rosemary potatoes.

Provided by Mackenzie Schieck

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

cooking spray
1 ½ cups grated Parmesan cheese
2 tablespoons minced fresh rosemary
2 cloves garlic, minced
3 ½ pounds red potatoes
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon salt
1 teaspoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
  • Mix Parmesan cheese, rosemary, and garlic together in a bowl.
  • Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
  • Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
  • Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
  • Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
  • Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
  • Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 50.1 g, Cholesterol 41 mg, Fat 15.4 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 8.8 g, Sodium 590 mg, Sugar 6.5 g

CRISP ROSEMARY POTATOES



Crisp Rosemary Potatoes image

Categories     Potato     Side     Roast     Quick & Easy     Rosemary     Shallot     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 3

2 lb red potatoes, cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary

Steps:

  • Preheat oven to 450°F and generously oil 2 large baking sheets.
  • Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.
  • Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.

ROSEMARY POTATO SOUP WITH CRISPY CARROTS



Rosemary Potato Soup with Crispy Carrots image

This comes from my new issue of BH&G, it sounds so yummy I had to share it! Can't wait to try it out and will post a rating after I do.

Provided by Mysti Bannister @Littlebittychef

Categories     Soups

Number Of Ingredients 10

1 tablespoon(s) butter
1 medium yellow or white onion, chopped
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
4 medium russet or white potatoes, peeled and cut into 2" cubes
4 cup(s) water
1 teaspoon(s) dried rosemary, crushed
1/2 cup(s) vegetable oil
2 medium carrots, peeled then sliced into ribbons
- salt and coarse-ground black pepper

Steps:

  • 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.
  • 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.
  • 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.
  • Spoon soup into serving bowls; top with crispy carrots and sprinkle with coarse-ground black pepper.

CRISPY POTATOES WITH ROSEMARY



Crispy Potatoes with Rosemary image

These potatoes taste just like French fries -- but they're not deep-fried.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 4

2 1/2 pounds russet potatoes, peeled and cut into 3/4-inch pieces
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 tablespoon fresh rosemary

Steps:

  • Preheat oven to 450 degrees. Cover potatoes with 2 inches of water in a medium saucepan and bring to a boil; add a generous amount of salt. Boil until potatoes are just tender, about 5 minutes. Drain and immediately toss in a bowl with oil and rosemary. (Potatoes will break apart slightly.) Season with salt and pepper.
  • Transfer potatoes to a rimmed baking sheet. Roast, flipping once, until golden and crisp, about 35 minutes. Serve immediately.

POTATO ROSEMARY SOUP



Potato Rosemary Soup image

I used mozzarella cheese in place of the feta and added bacon, carrots, and broccoli. Recipe posted as written. Great for warming up over the winter. Courtesy of www.twopeasandtheirpod.com.

Provided by AmyZoe

Categories     Low Protein

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
5 large russet potatoes, washed and cubed (we leave the peels on, but peel if you wish)
30 ounces vegetable broth
1/2 cup water
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup feta cheese
1/2 tablespoon chopped fresh rosemary
salt, to taste
pepper, to taste

Steps:

  • In a large stock pot, heat olive oil and saute 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 and 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 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.

Nutrition Facts : Calories 301.1, Fat 9.9, SaturatedFat 5.5, Cholesterol 26.2, Sodium 142.6, Carbohydrate 46.4, Fiber 5.4, Sugar 2.8, Protein 8

CREAMY POTATO WITH ROSEMARY SOUP



Creamy Potato With Rosemary Soup image

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

2 tablespoons olive oil
1 ½ pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ teaspoons minced fresh rosemary
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: crumbled bacon

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

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