Rosemary Potato Soup with Crispy Carrots

By amt2mf

Ingredients

• 1 Tbsp butter
• 1 medium white or yellow onion, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 medium russet or white potatoes, peeled and cut in 2-inch chunks
• 4 cups water
• 1 tsp dried rosemary, crushed
• 1/3 cup vegetable oil
• 2 medium carrots, peeled, then cut in ribbons with a vegetable peeler
• kosher salt or salt
• Coarse ground black pepper

Details

Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from bhg.com

Preparation

Step 1

1. In a 4-or5- quart dutch oven melt butter over medium heat. Add onion, salt, and pepper. Cook, stirring occasionally, until onions are translucent but not brown. Add potatoes, 2 cups of water, and rosemary. Bring to boiling, reduce heat. Simmer, covered, for 20 minutes or until potatoes are tender and can be pierced with a fork. Remove from heat.
2. Witha potato masher, mash potatoes until no lumps remain. Or, for a smoother soup, transfer soup, a portion at a time, to a blender process until nearly smooth. Remove all to dutch oven. Add remaining 2 cups of water. Bring to a boil; reduce heat. Add carrot ribbons, a few at a time, to hot oil. Cook for 1 to 2 minutes or until crisp. Transfer to a cooling rack or paper towels; immediately sprinkle with kosher salt.
4. Spoon soup into serving bowls; top with crispy carrots and sprinkle with coarse pepper.