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Rosemary Potato Soup with Crispy Carrots
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| ingredients savings infort lauderdale33301change zip 1 tablespoonbuttersee savings 1 mediumwhite or yellow onion, choppedsee savings 1/2 teaspoonsalt 1/4 teaspoonpepper 4 mediumrusset or white potatoes (1 to 1 1/2 lb.), peeled and cut in 2-inch chunkssee savings 4 cupswater | |
| 1 tsp. | dried rosemary, crushed |
| 1/3 cupvegetable oilsee savings 2 mediumcarrots, peeled, then cut in ribbons with a vegetable peelersee savings | |
| Kosher salt or salt | |
Coarse ground black pepper
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directions
1. In a 4- or 5-quart Dutch oven melt butter over medium heat. Add onion, salt, and pepper. Cook, stirring occasionally, until onion is translucent but not brown. Add potatoes, 2 cups of the water, and rosemary. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until potatoes are tender when pierced with a fork. Remove from heat.
2. With a potato masher, mash potatoes until no lumps remain. Or for a smoother soup, transfer soup, a portion at a time, to a blender or food processor. Cover and blend or process until nearly smooth. Return all to Dutch oven. Add remaining 2 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes more or until thickened and desired consistency, stirring frequently to prevent soup from sticking to bottom of pan.
3. While soup is simmering, in a 10-inch skillet heat oil over medium-high heat. Add carrot ribbons a few at a time to hot oil. Cook for 1 to 2 minutes until crisp. Transfer to a cooling rack or paper towels; immediately sprinkle with kosher salt.
4. Ladle soup into bowls, then top with crisp carrots and a sprinkle of coarse pepper.
nutrition information
Calories 236, Total Fat 14 g, Saturated Fat 14 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 8 g, Cholesterol 5 mg, Sodium 313 mg, Carbohydrate 26 g, Total Sugar 3 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin C (DV%) 18, Calcium (DV%) 3, Iron (DV%) 3. Percent Daily Values are based on a 2,000 calorie diet
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