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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Potato Garlic Soup with Rosemary Butter Recipe

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This recipe for Potato Garlic Soup with Rosemary Butter is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups chicken broth
1 pound russet potatoes, peeled and diced
20 garlic cloves, divided
1/2 cup milk
1 cup heavy cream
salt and pepper, to taste
2 tablespoons unsalted butter, softened
1.5 tablespoons chopped fresh rosemary
Directions:
Directions:
Boil chicken broth, potatoes, and garlic in an eight quart pot. Reduce heat and simmer for 15 minutes or until tender. Remove from heat. Puree in a blender or food processor until smooth and creamy. Return to pot. Add milk and heavy cream and heat thoroughly; do not boil. Season with salt and pepper. Mix butter and chopped rosemary together in a mixing bowl. Serve soup topped with a teaspoon of rosemary butter.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
N/A
Personal Notes:
Personal Notes:
Elegant soup for a winter evening.

 

 

 

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