Rosemary Potato Soup With Crispy Carrots Recipe

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Rosemary Potato Soup with Crispy Carrots

Mysti Tillison

By
@Littlebittychef

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.


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Serves:

6-8

Prep:

10 Min

Cook:

35 Min

Ingredients

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

Directions Step-By-Step

1
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.
2
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.
3
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.
4
Spoon soup into serving bowls; top with crispy carrots and sprinkle with coarse-ground black pepper.

About this Recipe