Potato and garlic soup with rosemary butter

4 servings

Ingredients

Quantity Ingredient
INGREDIENTS +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ ++++++
3 cups Chicken stock - OR canned low-salt broth
1 pounds Russet potatoes - peeled, diced
20 eaches Clove garlic - medium
1 cup Milk
2 tablespoons Unsalted butter - room temperature (1/4 stick)
1½ teaspoon Rosemary - fresh, finely chopped OR 1/2 teaspoon
Dried, crumbled
DIRECTIONS +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ ++++++

Directions

Bring chicken stock, diced potatoes and garlic cloves to boil in heavy large saucepan. Reduce heat to medium and cook until potatoes and garlic are tender, stirring occasionally, about 15 minutes. Puree mixture in batches in blender or processor. Return to saucepan.

Stir in milk. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Mix butter and rosemary in small bowl to blend. Bring soup to simmer. Ladle soup into heated bowls. Top each with small spoonful of rosemary butter. Serves 4.

Submitted By EARL SHELSBY On 10-02-94

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