Traceable Organic Fresh Dairy. Bottle milk, butter, cream, ice cream, cottage cheese, yogurt, sour cream. British Columbia, Vancouver.
POTATO ROSEMARY SOUP
-
1
tablespoon
olive oil
-
1
onion
medium, diced
-
1
clove
garlic
minced
-
5
Russet potatoes
large, washed and cubed (we leave the peels on, but you can peel the potatoes if you wish)
-
2
15 ounce cans
vegetable broth
-
1/2
cup
water
-
3
tablespoons
Avalon Butter
Unsalted
-
3
tablespoons
all purpose flour
-
1 1/2
cups
Avalon Milk
we use skim
-
1/2
cup
feta cheese
-
1/2
tablespoon
chopped fresh rosemary
-
Salt
to taste
-
black pepper
to taste
-
In a large stock pot, heat olive oil and sauté onion until tender, about 5 minutes. Add garlic and cook for 2 minutes. Add potatoes,vegetable broth, and water to the pot. Bring to boil and reduce to medium heat. Let potatoes cook until tender, about 20 minutes. With a slotted spoon, remove 2 cups of the potatoes. Set aside. Puree the remaining potatoes with an immersion blender or put potatoes in a blender or food processor.
-
In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir mixture into large stock pot with the pureed potatoes. Bring to a boil and reduce heat to a low simmer. Stir the 2 cups of potatoes back into the soup.
-
Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste. Cook for an additional 5 minutes. Serve warm.