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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Rosemary Potato Soup - Prep |
Original Date: |
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DIRECTORY: |
Soups & Stews |
7/1/96 |
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Revision Date: |
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| Sensitivity: |
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Ingredients |
4 quarts |
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Specs |
| A: |
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| olive oil |
2 TBSP |
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| onions, coarse
chopped |
4 cups/ 1 lb wt |
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| russet potatoes,
peeled, coarsely chopped 1-2" |
10 cups/3 lb wt |
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| B: |
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| rosemary, fresh
minced |
4 tsp |
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| Chicken Stock (see
recipe Stocks & Broths) |
8 cups |
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| heavy cream |
4 cups |
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| salt mix 3:1 |
1 TBSP |
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| black pepper, fine
ground fresh |
1 tsp |
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| garlic, minced |
1 TBSP |
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Sautee "A" ingredients until potatoes and onions are
becoming clear around the edges.
Add "B" ingredients and simmer until potatoes are soft. Puree and adjust
consistency with chicken broth.
Refrigerate to cool or serve immediately.
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