Rosemary Potato Soup
Adapted from a recipe in BHG, December 2011
1 T. butter
1 medium onion, chopped finely (I used Vidalia – you can cut back on this quantity too if you want less of the onion taste – this is how much the original recipe called for……..You can also add some minced garlic to this soup and it’s delicious)
salt and pepper to taste
4 medium potatoes (I used red but any kind would work – peel and cut them into about 2 inch chunks)
4 cups water
1 tsp. rosemary, crushed
1-2 T. olive oil (the original recipe called for 1/2 cup but that seemed excessive to me!…they also called for vegetable oil but I don’t keep any in my house)
2 medium carrots, peeled – use a vegetable peeler to slice off ribbons (instead I bought already grated carrots at the store to save time – worked great – perhaps if you use the ribbon idea, you might need more oil as suggested by the recipe)
Instructions: Melt the butter in a large soup pot. Put the onion in the butter and salt and pepper to taste. Saute onion until translucent and then add the potatoes, 2 cups of water, and the rosemary. Bring to a boil. Simmer for 20 minutes, until the potatoes are fork tender.
Remove the pot from the heat and mash the potatoes (don’t drain the water) – I just used a potato masher because I like it to be a bit lumpy but you can certainly use an immersion or regular blender or food processor. To this potato mixture in the soup pot, add the remaining 2 cups of water and bring to a boil.
Reduce to a simmer (leave uncovered) for 10-15 minutes until it thickens. You need to stir this often to keep it from sticking. I found a non-stick pot to be helpful too. Meanwhile, heat the oil in a skillet and cook the carrots over medium high heat, a few at a time.
Saute for a few minutes until nice and crispy. Remove to some paper towels and sprinkle with salt to taste right away. Serve the soup with a topping of the carrots. For an extra burst of flavour and colour, I added a little dollop of sour cream and a bit of chopped cilantro, parsley, or arugula on top too. Season with more pepper if desired.
Cheesy Onion Biscuits
1 onion, chopped finely (I used Vidalia but any kind is fine…I’ve made them with Cipollinis and with shallots and they were delicious as well)
1 T. butter
2 cups Bisquik (or your own homemade baking mix: http://allrecipes.com/Recipe/Homemade-Biscuit-Mix/)
1/2 cup shredded cheese (I used sharp Cheddar)
salt and pepper to taste (I found they didn’t need any added salt)
1/2 cup milk
Flour for kneading
Instructions: Saute the onion in the butter by microwaving on high for 2-3 minutes in a medium bowl (this can, of course, be done instead in a skillet and then pour the contents of the pan into a bowl). To the onion mixture, add the Bisquik, shredded cheese, and seasonings (if desired). Stir in the milk to make a soft dough. Remove the dough to a floured surface and knead a few times. Pat into a 1/2 inch thick circle and cut into wedges or you can use a biscuit cutter if you have one on hand (which is what I did). Bake at 450 degrees F for 10-12 minutes.