Another day, another soup.
The other day I made Potato Rosemary soup (November 10th in the Williams-Sonoma cookbook). This soup is simple and delicious. It is surprisingly thick from the potatoes and has a lot of deepth of flavour. It is the perfect side for a sandwich. And bonus, (if you care) it’s vegan!
Recipe is below the cut! Happy munching!
2 tsp olive oil
½ small shallot, minced
6 cups chicken broth
1 lb Yukon gold or other all-purpose potatoes, peeled and cut into large pieces
1 tsp minced rosemary
1 bay leaf
Salt and freshly ground pepper
- In a large, heavy pot, warm the oil over medium heat. Add the shallot and sauté until translucent, 1-2 minutes. Pour in the broth and bring to a boil Add the potatoes, half of the rosemary, the bay leaf, and ¼ tsp pepper. Cover partially, reduce the heat to low, and simmer until the potatoes are tender when pierced with a fork, 15-20 minutes.
- Remove the pot from the heat and discard the bay leaf. Using a fork or potato masher, crush the potatoes into small chunks. Season with salt and serve, garnished with the remaining rosemary.