Garlic and Rosemary Potato Soup.
Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, garlic and rosemary potato soup. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
Garlic and Rosemary Potato Soup is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It's appreciated by millions daily. They're fine and they look fantastic. Garlic and Rosemary Potato Soup is something that I've loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook garlic and rosemary potato soup using 16 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Garlic and Rosemary Potato Soup:
- {Prepare of Soup.
- {Get of waxy or semi-waxy potato (I use yukon gold).
- {Get of can of cannelini beans.
- {Prepare of celery.
- {Take of leek.
- {Make ready of onion.
- {Prepare of fresh rosemary.
- {Get of or more gloves of garlic, minced.
- {Get of olive oil.
- {Prepare of bay leaves.
- {Take of vegetable broth (I sometimes buy prepared broth or use a broth concentrate like Better than Bouillon or Knorr vegetable bouillon).
- {Get of Salt and pepper to taste (I use quite a bit of pepper. The amount of salt will depend on what kind of broth you use).
- {Make ready of Cashew Cream.
- {Get of raw, unsalted cashews.
- {Get of water.
- {Get of nutritional yeast to taste (I probably use 1/4 cup or more).
Instructions to make Garlic and Rosemary Potato Soup:
- Chop the potatoes into desired size (I do quarters, or smaller depending on the size of the potato). Try to make them uniform so that they cook at the same speed..
- Dice the onions and chop the celery, leek, and rosemary..
- Heat the olive oil over medium heat in a large pan.
- Add the onions, celery, and leek. Cook until they begin to slightly caramelize..
- Add a dash of broth, oil, or lemon juice to deglaze the pan, and add the garlic and rosemary. Cook until fragrant..
- Add the beans, potatoes, and bay leaves. Mix until coated..
- Add the vegetable broth and bring to a boil..
- Cover the pan (leaving a bit for steam to escape) and bring to a simmer. Cook until potatoes are tender (about 25-30 min)..
- In the meantime, bring 1-2 cups of water and 1/3 cup of cashews to boil (you can add more cashews if you want the soup to be extra rich)..
- Let the cashews boil for about 10 minutes. Then drain the cashews and let them sit until the soup is done cooking..
- Once the soup is done, transfer the cashews and nutritional yeast to a blender with a few ladle-fulls of soup. Make sure you get some liquid as well as some of the solids. If you need more liquid, fill 'er up with more soup..
- Blend, blend, blend, until creamy..
- Stir the cream back into the soup and season to taste..
- Serve with some salad, bread (sourdough is my preference!), and butter. Bon appetit!.
So that's going to wrap it up with this special food garlic and rosemary potato soup recipe. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!