Potato And Garlic Soup With Rosemary Butter Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS,
2 T: Unsalted butter, room
-+++++++++++++++++++++++++++,
-temperature, 1/4 stick
-+++++++++++++++++++++++++++ 1 1/2 t Rosemary, fresh, finely ++++++ -chopped OR 1/2 teaspoon
3 cup: Chicken stock, OR canned
Dried, crumbled
-low-salt broth,
DIRECTIONS,
1 lbs: Russet potatoes, peeled,
-+++++++++++++++++++++++++++,
-diced,
-+++++++++++++++++++++++++++,
20 each: Clove garlic, medium
-++++++,
1 cup: Milk,
Directions:
Bring chicken stock, diced potatoes and garlic cloves to boil in heavy
large saucepan. Reduce heat to medium and cook until potatoes and
garlic are tender, stirring occasionally, about 15 minutes. Puree
mixture in batches in blender or processor. Return to saucepan.
Stir in milk. Season soup to taste with salt and pepper. (Can be
made 1 day ahead. Cover and refrigerate.) Mix butter and rosemary in
small bowl to blend. Bring soup to simmer. Ladle soup into heated
bowls. Top each with small spoonful of rosemary butter. Serves 4.
Submitted By EARL SHELSBY On 10-02-94
Source from luhu.jp
large saucepan. Reduce heat to medium and cook until potatoes and
garlic are tender, stirring occasionally, about 15 minutes. Puree
mixture in batches in blender or processor. Return to saucepan.
Stir in milk. Season soup to taste with salt and pepper. (Can be
made 1 day ahead. Cover and refrigerate.) Mix butter and rosemary in
small bowl to blend. Bring soup to simmer. Ladle soup into heated
bowls. Top each with small spoonful of rosemary butter. Serves 4.
Submitted By EARL SHELSBY On 10-02-94
Source from luhu.jp