Minnesota winters require warm soups that put a little meat on your bones. And this recipe will definitely provide that. It sounds hilarious when it is boiling. It is so thick, the bubbles sound like mini geysers. I was worried when I heard the first one that something had went really wrong.
I normally really like soup. However, this recipe just did not cut it for me. There is a ton of rosemary in it, 1/2 cup. I have never had a dish with the main spice being rosemary and I didn’t like it. Oh well, I will try another soup next week. I learned a lot about making soup from this recipe. It is not a hard soup to make.
During lunch I read The Hunger Games. I really love this book. Practically every chapter ends in a cliff hanger, so I always finish the book in like 2 days. And I know the ending. I can’t wait for the movie to come out. I have high hopes.
Potato Rosemary Soup
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 5 large Russet potatoes, washed and cubed
- 30 ounces vegetable broth
- 1/2 cup water
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk (we use skim)
- 1/2 cup feta cheese
- 1/2 tablespoon chopped fresh rosemary
- salt and black pepper, to taste
1. In a large stock pot, heat olive oil and saute 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.
2. 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.
3. Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste. Cook for an additional 5 minutes. Serve warm.
This recipe is from Two Peas and Their Pod.