Potato Kale Rosemary Soup Recipes

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Steps:

• Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
• Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Steps:

• In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

Steps:

• In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and cook for 2-3 minutes. Add in the garlic, fennel, and carrots. Cook until the onion is translucent, about 5-7 minutes. Deglaze the pan with some of the red wine (about 1/4 cup) and add in rosemary and thyme sprigs. Allow the vegetables to cook in the red wine until the liquid has reduced. Add in the rest of the wine, all of the stock, potatoes, and the fire roasted tomatoes. Season with salt, pepper, and red chili flakes.
• Allow the soup to come to a boil, and then reduce to a gentle simmer. Let the soup simmer until the potatoes are fork tender, at least 30 minutes. The longer you allow the soup to cook, the better it will taste! (Note: you may need to add in a bit of water, as the potatoes will soak up a lot of the liquid.).
• Shortly before you're ready to eat the soup (10-15 minutes), remove the rosemary and thyme sprigs and add in the chopped kale. (I like the kale to retain some of it's flavor and vibrancy, so I like to add it in at the end. It cooks very quickly.).
• Once the kale is cooked (10 minutes, give or take), remove the soup from the heat. Serve while warm, and garnish with croutons and freshly grated parmesan cheese.

Steps:

• In a large stock pot, heat olive oil and saute onion until tender, about 5 minutes.
• Add garlic and cook for 2 minutes.
• Add potatoes, vegetable broth, and water to the pot. Bring to boil and reduce to medium heat.
• Let potatoes cook until tender, about 20 minutes. With a slotted spoon, remove 2 cups of the potatoes and set aside.
• Puree the remaining potatoes with an immersion blender or put potatoes in a blender or food processor.
• In a small sauce pan, melt butter.
• Stir in flour and cook for 2 minutes.
• Whisk in milk, bring to a boil and simmer until thickened.
• Slowly stir into large stock pot with the pureed potatoes.
• Bring to a boil and reduce heat to a low simmer. Stir the 2 cups of potatoes back into the soup.
• Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste. Cook for an additional 5 minutes. Serve warm.