Creamy Potato subsequently Rosemary Soup

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a lively dinner in this area its own afterward salad and bread.

The ingredient of Creamy Potato subsequently Rosemary Soup

1. 2 tablespoons olive oil
2. 1u2009u00bd pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
3. 1 large onion, cut into large dice
4. 1 tablespoon butter
5. 1 pinch sugar
6. 3 large garlic cloves, thickly sliced
7. u215b teaspoon cayenne pepper
8. 3 cups chicken broth, homemade or from a carton or can
9. 1u2009u00bd teaspoons minced roomy rosemary
10. 1u2009u00bd cups half-and-half (or combine milk)
11. Salt and freshly ring pepper, to taste
12. Garnish: crumbled bacon

The instruction how to make Creamy Potato subsequently Rosemary Soup

1. Heat oil more than medium-high heat in a large, deep saute pan until shimmering.
2. amass potatoes, subsequently next onion; saute, stirring categorically little at first, then more frequently, until squash set in motion to turn golden brown, 7 to 8 minutes.
3. cut heat to low and increase be credited with butter, sugar and garlic; continue cooking until all vegetables are a booming spotty caramel color, roughly more or less 10 minutes longer.
4. accumulate cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. accumulate broth; bring to a simmer higher than medium-high heat. edit heat to low and simmer, partially covered, until potatoes are tender, not quite 10 minutes.
6. Using an immersion blender or normal blender, puree (adding fresh rosemary)until unconditionally smooth, 30 seconds to 1 minute. (If using a customary blender, vent it either by removing the lids pop-out center or by lifting one edge of the lid. Drape the blender canister taking into consideration a kitchen towel. To clean the canister, pour in a little half-and-half, fusion briefly, after that increase be credited with to the soup.)
7. Return to pan (or a soup pot); build up tolerable half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and amass salt and pepper if needed. Heat through, ladle into bowls, prettify and serve.

Nutritions of Creamy Potato subsequently Rosemary Soup

calories: 187.6 calories
carbohydrateContent: 19.4 g
cholesterolContent: 22.5 mg
fatContent: 10.9 g
fiberContent: 2.3 g
proteinContent: 4.1 g
saturatedFatContent: 4.9 g
servingSize:
sodiumContent: 75.5 mg
sugarContent: 1.7 g
transFatContent:
unsaturatedFatContent: