Herb Potato Soup
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Ingredients (use vegan versions):
- 1/2 teaspoon crumbled, dried rosemary
- 1 teaspoon crumbled, dried thyme
- 2 tablespoons olive oil
- 1 small rib of celery including the leaves, minced
- 2 cups vegetable stock
- 2 1/2 cups leftover mashed potatoes
- 1 tablespoon lemon juice
- 1/3 cup fresh parsley, minced
Directions:
1. In a small dry skillet toast the
rosemary and thyme until fragrant, do
not burn. Shake the skillet and heat
for about 3 minutes. Set aside.
2. In a large saucepan saute onion,
celery and carrots in olive oil over
moderately low heat for about 1 minute,
stirring constantly.
3. Stir in the broth or stock and bring
to a boil.
4. Break potatoes up with a fork. Using
a wire whisk, add potatoes a half cup
at a time.
5. Continue whisking until smooth,
reduce to a simmer and add toasted
herbs, lemon juice and fresh parsley.
6. Taste soup and add salt and black
pepper if desired.
Serves: 4
Preparation time: 20min
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