Wednesday, November 14, 2012

Rosemary Potato Bisque

There are many reasons I consider myself lucky to be married to my husband, Micah. He doesn't mind rubbing my back, but can't stand having his own back rubbed. He's really smart and funny and good looking. And in the food related category he is an award winning home brewer and he bakes excellent bread. But I'm not just saying all of this to be braggy about my husband. The point is, he baked a perfect loaf of whole wheat rosemary sourdough bread and I just had to come up with a delicious soup to dip it in. This soup is subtly flavored and made from simple ingredients that we almost always have on hand.

By the way, I looked up what bisque means and while it can be a rich soup made with sea food, I am using the thick soup of pureed vegetables version.


7 cloves of garlic, pressed
Extra virgin olive oil
3 leeks, cleaned and sliced
1 brown onion, quartered and thinly sliced
2 russet potatoes, diced (peeled or not, whatever you want)
1 Tbsp. paprika (try different kinds - hot, sweet, smoked)
1 tsp. sea salt
1/4 tsp. black pepper
4 c vegetable broth
2 sprigs of fresh rosemary (just leave them in tact, you will remove them later)
1 c. plain non-dairy milk such as soy or almond

1) Heat a decent amount of olive oil over medium heat in a large soup pot, maybe about 1-2 Tbsp. You could use less, but the garlic infuses the oil & distributes throughout the whole soup via the oil and that's why I use a little more than usual for this soup. Add the crushed garlic and saute for about 1 minute to infuse the oil.

2) Add the leeks and onions and continue to saute for 5-7 minutes more until they are softened.

3) Add the potatoes and seasonings and toss it around to coat the potatoes in the paprika (this helps the paprika not clump when you add the liquid).

4) Add the broth and the rosemary sprigs, bring to a boil and then simmer, covered, for 20 minutes.

5) Remove the soup from the heat, take out the rosemary sprigs, let it cool a bit, and then add the non-dairy milk and puree with an immersion blender or in a blender. Adjust the salt and pepper if necessary.

Micah's Sourdough Loaf
This makes about 6 servings and is perfect with sour dough bread.

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