Roasted potato, garlic & rosemary Soup by Nancy Birtwhistle
This roasted potato, garlic & rosemary soup is unbelievably delicious!
Recipe by Nancy Birtwhistle
This soup is unbelievably delicious, and can easily be made vegetarian or vegan by substituting the butter, stock and milk for appropriate versions
Ingredients
Serves 8-10
- 30g butter
- 1 tbsp oil
- 1kg floury potatoes (peeled weight), cut into 1cm dice
- 1 garlic bulb, cloves peeled and left whole
- 1 tsp dried mixed herbs
- 1 celery stick, thinly sliced
- Large sprig of fresh rosemary, leaves stripped and very finely chopped
- 500ml chicken or vegetable stock
- 500ml water
- 100ml milk
- Salt and pepper
Method
Step 1
Heat the butter and oil in a large saucepan, add the diced potato and brown quite thoroughly to release lots of flavour. Allow the potatoes to toast gently for about 20 minutes.
Step 2
Add the whole garlic cloves, dried herbs, celery and rosemary. Season with salt and pepper, and fry for a further 5 minutes.
Step 3
Add the stock and water, bring to the boil, then turn down the heat and simmer for 15–20 minutes or until the potatoes and garlic are tender.
Step 4
Blend to your preferred consistency using a stick blender or liquidiser. For a rustic texture, blend only half and mix back together.
What will you do?
The Big Lunch and The Big Help Out are teaming up on 5-8 June for a weekend of friendship, food, fun and action – and everyone’s invited!
It’s easy, it’s fun and it’s for everyone – so what will you do?
