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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Potato-Rosemary Soup

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Potato-Rosemary Soup Empty Potato-Rosemary Soup

    Post by Lobo Mon 08 Feb 2016, 9:10 pm

    Potato-Rosemary Soup Img37l
    Potato-Rosemary Soup
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    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 6
    Crushing the cooked potatoes instead of pureeing them gives the soup an interesting texture. There is no milk or cream in this soup, but it is no less flavorful. Fresh thyme can be substituted for the rosemary. To add sweetness, cook the minced white and light green portions of a leek with the shallot. 






    • 543

    Ingredients:


    • 2 tsp. olive oil 
    • 1/2 small shallot, minced 
    • 6 cups chicken broth 
    • 1 lb. Yukon Gold or other potatoes, peeled and cut into large pieces 
    • 1 tsp. minced fresh rosemary 
    • 1 bay leaf 
    • 1/4 tsp. freshly ground pepper 
    • Salt, to taste 

    Potato-Rosemary Soup Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    In a large saucepan over medium heat, warm the olive oil. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Pour in the broth and bring to a boil. Add the potatoes, half of the minced rosemary, the bay leaf and pepper. Cover partially, reduce the heat to low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes.

    Remove the pan from the heat and discard the bay leaf. Using a fork or potato masher, crush the potatoes into small chunks. Season with salt.

    Ladle the soup into warmed bowls. Sprinkle with the remaining minced rosemary, dividing it evenly. Serve immediately. Serves 4 to 6.

    Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

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